Finely slice the bacon
Pick the mint leaves and discard the stalks
Finely grate the parmasan
Bring a large pan of salted water to the boil
Add the mini shells and cook according to the packet instructions
Get a large frying pan over a med heat and add a good lug of olive oil and butter
Add the bacon to the pan, sprinkle a little pepper over and fry until golden crisp
Meanwhile, finely chop the mint leaves
As soon as the bacon is golden, add your frozen peas and give the pan a good shake
After a min or so, add the creme fraiche and chopped mint to the bacon and peas
Drain the pasta in a colander over a large bowl, reserving some of the cooking water
Add the pasta to the frying pan
Halve your lemon and squeeze the juice over the pasta
When its all bubbling away nicely, remove from heat
Its really important that the sauce is creamy, silky but if its too thick for you, add a splash of the reserved cooking water to thin it out a bit
Add the grated parmesan and give the pan a shake to mix it
Pick the mint leaves and discard the stalks
Finely grate the parmasan
Bring a large pan of salted water to the boil
Add the mini shells and cook according to the packet instructions
Get a large frying pan over a med heat and add a good lug of olive oil and butter
Add the bacon to the pan, sprinkle a little pepper over and fry until golden crisp
Meanwhile, finely chop the mint leaves
As soon as the bacon is golden, add your frozen peas and give the pan a good shake
After a min or so, add the creme fraiche and chopped mint to the bacon and peas
Drain the pasta in a colander over a large bowl, reserving some of the cooking water
Add the pasta to the frying pan
Halve your lemon and squeeze the juice over the pasta
When its all bubbling away nicely, remove from heat
Its really important that the sauce is creamy, silky but if its too thick for you, add a splash of the reserved cooking water to thin it out a bit
Add the grated parmesan and give the pan a shake to mix it
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