Finely dice the de-seeded chilli and crush or dice the garlic finely. Put in a non-stick frying pan with the diced bacon or pancetta. On a low heat, fry gently in the bacon’s own fat, adding a little oil if it starts to stick.
Meanwhile, bring a large pan of water to the boil and cook the pasta according to the packet instructions while you finish the sauce.
Add the broccoli pieces to the chilli, garlic and bacon and stir fry gently to soften the broccoli. After about 5 minutes, add the frozen peas to the mix and continue to heat through gently. If the chilli or garlic starts to burn, add a little water to steam and soften the veg.
Once the broccoli begins to soften and the peas are heated, remove from the heat and add the tub of crème fraîche. Return to a low heat and stir for a short while.
Drain the pasta once cooked, add it to the mixture in the other pan and stir together well. Ensure all ingredients are heated through.
Serve with crusty fresh bread.
It is important to stop the chilli and garlic from burning at the beginning, so ensure a low heat and that they are kept moving in the pan.
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