Ingredients
10 total- 1 tbsp olive oil
- 1 smoked bacon rasher, chopped (optional)
- 1 garlic clove, crushed
- 300g tagliatelle or spaghetti
- 800ml stock, hot (we used chicken)
- 150g greens, such as kale, spring greens, spinach and/or lettuce, roughly chopped
- 120g frozen peas
- 1 lemon (½ if making for children), zested and juiced
- 1 tsp unsalted butter
- 50g parmesan, finely grated, plus extra to serve (optional)
Method
5 stepsStep 1
Heat the oil in your biggest lidded pan and fry the bacon (if using) over medium-high heat until golden. Add the garlic and cook for 1 min more.
Step 2
Reduce the heat to medium, then add the pasta with 600ml hot stock, submerging it. Bring to a simmer, then cover and cook for 2 mins.
Step 3
Stir well to break up the strands; add the greens, peas and zest with a splash more stock. Cover and cook for 7 mins, stirring every couple of mins and adding more stock, if needed, to keep it loose. It’s ready when the pasta is al dente with a light, saucy coating.
Step 4
Turn off the heat and toss through the lemon juice, butter and cheese until melted and glossy. Loosen with a final splash of stock, if needed.
Step 5
Serve in bowls finished with black pepper and more cheese, if liked.