Bacon, Pea and Parmesan Pappardelle
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I so nearly called this Pig, Pea and Parmesan Pappardelle – in the interests of alliteration, of course – but to give it a comedy title would detract from this quick, easy and utterly delicious pasta recipe.
Pappardelle is an odd one, in my opinion. All pasta has the potential to be very filling, but pappardelle takes that to new heights; therefore, I urge you not to give each person 100g dried pasta as a portion – well, of course you can, but expect to have some left uneaten. Pasta, bacon, sweet peas (peas that are sweet, not the flowers – that might be all aroma and no flavour), parmesan and wilting, peppery watercress, bound together by creme fraiche. Let’s get to it.
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