Sundried tomato fettuccine

Name: Sundried tomato fettuccine
Cook time: 20 min
Yield: 4

with crispy bacon, peas and Parmesan

Ready in around 20 mins

RECIPE FACT:

The colours of the Italian flag are said to represent these virtues: hope (green), faith (white), and charity (red).

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of water to the boil with a pinch of salt.
1. TO PREPARE THE CHERRY TOMATOES AND COOK THE BACON:

Cut the cherry tomatoes in half and set aside. Remove the bacon from its packaging and cut into 1 cm strips. Heat a non-stick frying pan over a medium-high heat. Once hot, add the bacon and cook for 2-3 mins until crispy. Remove from the heat and place in a bowl.
2. TO COOK THE FETTUCCINE:

Once the pot of water is boiling rapidly, add the fettuccine and cook for 6-7 mins. Add the peas and cook for a further 1 min. Drain in a colander reserving 2 tbsps of the cooking water. Return the fettuccine and peas to the pot along with the bacon. Add the sundried tomato and white wine sauce to the pot with the peas, pasta and bacon and bring to a simmer over a medium heat. Add the reserved water if needed to loosen.
TO SERVE:

Spoon fettuccine into pasta bowls and top with cherry tomatoes, baby leaves and shaved Parmesan.