• 335g cherry tomatoes
  • ½ tbsp olive oil
  • 250g conchiglie pasta
  • 200g mange tout, trimmed
  • 250g bacon lardons
  • 2 garlic cloves, crushed
  • 1½ tsp wholegrain mustard
  • 200ml low-fat crème fraîche
  • 33g fresh flat-leaf parsley, leaves washed, picked and roughly chopped


  1. 1

    Preheat the grill to medium. Put the tomatoes on a baking tray, drizzle with the olive oil and season. Cook under the grill for 5-6 minutes.

  2. 2

    Meanwhile, cook the pasta according to the instructions on the packet. Add the mange tout for the last 3 minutes, then drain and set aside.

  3. 3

    Meanwhile, heat a large non-stick frying pan to medium. Add the lardons and cook for 4 minutes, until golden, then remove from the pan and drain on kitchen paper.

  4. 4

    Add the garlic and mustard to the pan. Heat gently for 1 minute, then pour in the crème fraîche and stir to combine. Season, then stir in the drained pasta and mange tout along with the lardons and tomatoes. Scatter over the parsley to serve.

Nutritional Details

Each serving provides
  • Energy 2064kj 493kcal 25%
  • Fat 19.1g 27%
  • Saturates 7.9g 40%
  • Sugars 7.9g 9%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

48.6g carbohydrate 3.6g fibre 29.9g protein

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