Shell Pasta with Bacon and Peas
adapted slightly from Jamie’s Food Revolution
8 slices bacon or pancetta, preferably free-range or organic
a small bunch of fresh mint (maybe 16 stalks)
salt and pepper
1 lb dried mini shell pasta
1/2 tablespoon butter
2 cups frozen peas
3 tablespoons crème fraiche
1 lemon, cut in half, seeds removed
6 ounces parmesan cheese (hunk, grate it fresh.)
Bring a large pot of water to a boil, add salt. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the parmesan.
When water is boiling, add the shells and set a timer, cook shells until just al dente. Meanwhile, heat a saute pan over medium heat and add a splash of olive oil and the butter. Add the sliced bacon to the pan, grind a little pepper over and fry until golden and crisp.
Chop the mint leaves while the bacon fries. When the bacon is cooked, add the peas, stir, and add the creme fraiche and the mint. When the pasta is cooked, drain it but do not rinse. Add the pasta to the bacon and pea mixture, stir to distribute. Juice lemon over the pasta, let mixture begin to bubble, then turn off the heat. Add the grated parmesan and stir in, then serve with additional mint and parmesan if desired.