This works well with leftover smoked gammon from Christmas. You can also substitute creme fraiche for the mascarpone with no discernible difference to the end result, allowing you to use a lower fat alternative.
Serves 4
50g butter
150g smoked bacon, rinded and cut into strips
1 x 450g carton or bottle passata or 4 large ripe tomatoes, skinned, deseeded
200g frozen petits pois or fresh peas
375g marille or other pasta
8 basil leaves
150g mascarpone cheese or creme fraiche
S&P
75g freshly grated parmesan
Heat butter and fry the bacon until crisp. Add the tomatoes and frozen peas and cook for 5 mins (15, covered if fresh peas).
Meanwhile, cook the pasta for 10-12 mins until al dente. Add the basil leaves and mascarpone to the sauce and stir until just warmed through and the cheese has melted. Season to taste.
Drain the pasta and add to the sauce, mixing well with the parmesan cheese.
Serves 4
50g butter
150g smoked bacon, rinded and cut into strips
1 x 450g carton or bottle passata or 4 large ripe tomatoes, skinned, deseeded
200g frozen petits pois or fresh peas
375g marille or other pasta
8 basil leaves
150g mascarpone cheese or creme fraiche
S&P
75g freshly grated parmesan
Heat butter and fry the bacon until crisp. Add the tomatoes and frozen peas and cook for 5 mins (15, covered if fresh peas).
Meanwhile, cook the pasta for 10-12 mins until al dente. Add the basil leaves and mascarpone to the sauce and stir until just warmed through and the cheese has melted. Season to taste.
Drain the pasta and add to the sauce, mixing well with the parmesan cheese.