Creamy Cabbage Tagliatelle

Charmaine Lu -
  • 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