Creamy Pasta with Bacon and Sun-Blush Tomatoes

Serves 4 Easy350g (12oz) tagliatelle 175g (60z) frozen peas 6 rashers streaky bacon 1tbsp olive oil 50g (2oz) sun-blush tomatoes, drained 4tbsp reduced-fat creme fraiche 2tbsp fresh parsley, chopped

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.

2 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.

Per serving: 511 calories, 17g fat (5.5g saturated), 74g carbohydrate

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