Creamy pasta with bacon and sun-blush tomatoes recipe

By kimvess

Ingredients

• 350 g (12oz) tagliatelle
• 175 g (60z) frozen peas
• 6 rashers streaky bacon
• 1 tbsp olive oil
• 50 g (2oz) sun-blush tomatoes, drained
• 4 tbsp reduced-fat creme fraiche
• 2 tbsp fresh parsley, chopped

Details

Servings 4
Adapted from womanandhome.com

Preparation

Step 1

Boil the pasta in lightly salted water for 8 minutes until just al dente. Add the frozen pease and bring back to the boil. Drain well.

Meanwhile, using kitchen scissors, snip the bacon into small pieces. Heat the olive oil in a frying pan and fry the bacon until crisp. Add the sun-blush tomatoes, then tip into the drained pasta with the creme fraiche and parsley, stir well and serve hot with a green salad.