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.
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.
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.
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.