I sometimes buy very freshly picked vegetables from the Tagsa Horticulture Project, a local charity working to improve our food security. It includes community gardens, polytunnels, and it is inclusive, working with groups and volunteers of all ages.
Anyay, I digress. I got some mange tout peas, and I made this pasta dish.
INGREDIENTS PER PERSON:
- 1 tbsp vegetable oil
- 1 clove of garlic, finely chopped
- 75 to 100g mange tout, chopped into large pieces
- 75 to 100g mushrooms, thinly sliced
- 100g pancetta or bacon, in small cubes
- 1/2 tsp dried tarragon
- 1 tsp thick cream
- salt and pepper
- A grating of nutmeg
- 75g pasta such as spaghetti or linguini
- 25g grated parmesan
METHOD:
- Boil a pan of salted water, and cook the pasta for around 8 to 9 minutes, according to the instructions on the packet.
- While the pasta is boiling, start cooking the rest of the dish. Over a medium heat, fry the garlic in the oil, then as it starts to colour a little, add the bacon. When the bacon fat begins to run, add the mushrooms. When the mushrooms begin to brown, add the peas.
- Add the cream to the vegetables, along with salt, black pepper and a grating of nutmeg and the tarragon. Keep warm while the pasta finishes cooking.
- When the pasta is done, drain it and add it back to the pan with a spoonful of pasta water.
- Stir the vegetables through the pasta, then stir the cheese in. Really delicious.