Serves 4. Calories per serving 431
300g (10oz) linguine
1 tablespoon olive oil
4 rashers lean bacon, snipped into pieces
2 garlic cloves, very finely sliced
1 bunch spring onions, trimmed and finely chopped
100g (4oz) frozen petit pois or garden peas, thawed
finely grated zest of 1 lemon
75g (3oz) Farmhouse Cheddar cheese, finely grated
a dozen mint leaves, torn into shreds
salt and freshly ground black pepper
mint leaves and extra grated Farmhouse Cheddar, to garnish
1. Cook the linguine in plenty of boiling, lightly salted water for about 10 – 12 minutes, or according to pack instructions, until just tender.
2. Meanwhile, heat the olive oil in a frying pan and sizzle the bacon for 2 – 3 minutes, then add the garlic and spring onions and cook gently until softened, without browning. Add the peas, then heat gently, stirring, for about 2 minutes.
3. Drain the linguine, reserving four tablespoons of the cooking liquid, then return it to the saucepan with this liquid. Stir in the bacon and peas, then add the lemon zest, Cheddar and mint leaves, stirring gently to combine. Cook over a low heat for about 2 minutes, until thoroughly reheated. Season to taste.
4. Transfer to four warmed plates. Serve, garnished with fresh mint leaves and a little extra grated Cheddar, if you like.
Another time, make this easy pasta dish with chunks of Somerset Brie stirred through instead of Farmhouse Cheddar.