Thank you, "Senses in the Kitchen" blog!
Even though I was concerned about the minty herbiness (following on from hubby's dislike of the mint in the stir fry), it turns out that these combinations of flavours hit the spot perfectly.
Hubby did say that he thought the mint was a bit "whack you around the face" in its profile, whereas I thought it was a much more reserved background flavour. Son & heir didn't have any opinion either way, he just scoffed the lot and asked for more!
So, I can only come the conclusion that hubby must be more sensitive to minty flavours than I am. Which is odd, considering hubby will happily eat Extra Strong Mints, whereas anything stronger than a Tic Tac and I'm spitting it out!
Another mark in this dish's favour is that it is really very simple to prepare and cook. Definitely one to remember for those days when you've done the shopping and can't be bothered to unwrap your creativity in time for dinner.
BACON, PEA & MINT PASTA Serves 3
Ingredients :
6 rashers of smoked back bacon, diced
a small knob of butter
1 tbsp rapeseed or olive oil
1 onion, peeled and diced finely
1 clove of garlic, peeled and grated
300g pasta - I used either Spirali or Conchiglie
150g frozen peas
200ml creme fraiche - I used Creme fraiche d'isigny
freshly ground black pepper
3-4 sprigs fresh mint, leaves picked and roughly chopped
enough freshly grated parmesan cheese to sprinkle over.
Ingredients :
6 rashers of smoked back bacon, diced
a small knob of butter
1 tbsp rapeseed or olive oil
1 onion, peeled and diced finely
1 clove of garlic, peeled and grated
300g pasta - I used either Spirali or Conchiglie
150g frozen peas
200ml creme fraiche - I used Creme fraiche d'isigny
freshly ground black pepper
3-4 sprigs fresh mint, leaves picked and roughly chopped
enough freshly grated parmesan cheese to sprinkle over.
Method :
1. Put a pan of salted water on to boil and cook the pasta for 8-9 minutes.
2. Put another smaller pan of salted water on to boil, for the peas - and cook for 2-3 minutes once boiling.
3. Meanwhile, in a dry frying pan and while the water is coming to the boil, cook the bacon until the fat has rendered then set aside and add the butter and oil to the pan.
(The pasta and peas are probably able to be put in to their pans to cook now).
4. Add the onions and cook, stirring often to prevent them caramelising, until softened but not browned.
5. Grate in the garlic and cook for another minute. Mix the crème fraîche into the pan, with some pepper and most of the chopped mint. Stir well, to combine all the flavours.
6. Drain the peas, then the pasta, in a colander over a large bowl, reserving some of the pasta cooking water in case your sauce is too thick.
6. Drain the peas, then the pasta, in a colander over a large bowl, reserving some of the pasta cooking water in case your sauce is too thick.
7. Return the pasta and peas to the saucepan and add the sauce. Stir gently to combine.
Divide between serving bowls and sprinkle with parmesan.
