Creamy pasta with spring greens

This creamy pasta dish is satisfyingly simple to make… and eat. It’s a great midweek supper for two, or you can double the quantities to serve four. 


150g dried tagliatelle
2 rashers smoked streaky bacon, cut into 1cm wide strips
100g finely shredded spring greens or Savoy cabbage
90g bag Waitrose Popped Garden Peas
75g Philadelphia Light with Garlic & Herbs
2 salad onions, thinly sliced
2 tsp finely grated Parmigiano Reggiano 


1. Cook the tagliatelle in a large pan of boiling water for 6 minutes.
2. Meanwhile, cook the bacon in a small, non-stick frying pan for 5 minutes until crisp and golden.
3. Add the greens and peas to the pasta pan and cook for a further 3 minutes until the vegetables and pasta are tender. Reserve a ladleful of the cooking water, then drain the pasta and vegetables and return to the pan.
4. Stir in the crispy bacon, soft cheese and salad onions, stirring until the cheese melts, and adding a splash of the reserved water to loosen the mixture if necessary. Divide between two bowls and serve with a sprinkling of Parmigiano Reggiano. 

Cook’s tip
Save time on preparation by swapping the bacon for Cooks’ Ingredients Diced Pancetta. 

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,916kJ
Fat 12.9g
Saturated Fat 5.8g
Carbohydrate 62g
Sugars 6g
Protein 22.6g
Salt 1.5g
Fibre 6.9g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Jan 26 12:26:12 GMT 2017.