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Ingredients
Method
- 150g tagliatelle
- 2 rashers of smoked bacon, cut into 1cm strips
- 100g shredded Savoy cabbage or spring greens
- 100g peas
- 80g garlic and herb cream cheese
- 2 sliced spring onions
- 2 tsp grated parmesan
- Cook the pasta in boiling salted water until al dente. Meanwhile, fry the bacon strips for 5 mins or until golden and crisp. Add the greens and peas to the pan with the pasta for 3 mins, then drain and reserve a cup of the cooking water.
- Stir the bacon, soft cheese and spring onions into the pasta, adding a splash of cooking water to loosen the sauce. Divide between bowls and serve with grated parmesan - yum!
25 mins
2 serving
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