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Pea, spring onion and bacon pasta recipe

Pea, spring onion and bacon pasta recipe

36 ratings

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  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 490 calories / serving


  • 8 slices thick-cut unsmoked bacon, chopped
  • 1tbsp olive oil
  • 1 bunch spring onions, sliced
  • 200ml (7fl oz) half-fat crème fraiche
  • 300g frozen peas
  • 350g (12oz) linguini
  • Parmesan, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    8g 40%
  • Sugars

    5g 6%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 58.6g Protein 22.7g Fibre 6g


  1. Heat the oil in a frying pan and fry the bacon for 5 minutes or until starting to brown a little. Add the spring onions and cook for about 1 minute more. Remove from the pan with a slotted spoon and set aside.
  2. Add the peas to the pan, cook for a minute or two, then add the crème fraîche and very quickly warm through, before returning the bacon and spring onions to the pan and stirring together.
  3. Cook the linguini as instructed on the packet. Drain and stir into the sauce. Allow to warm through for a moment, then serve in bowls with freshly grated Parmesan.

See more Pasta recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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