Creamy Bacon & Sugar Snap Farfalle With Leafy Tomato Salad

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the bacon lardons and cook for 5-6 min or until golden and crispy

Once crispy, remove half the crispy bacon slices and set them aside until later

Meanwhile, add your farfalle to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for an initial 8 min

Slice your sugar snap peas into thirds

Once the pasta has been cooking for 8 min, add the sliced sugar snaps and cook for 2-3 min further or until the farfalle is cooked with a slight bite and the sugar snaps are tender

Once cooked, drain and reserve a cup of starchy pasta water

Meanwhile, trim, then finely slice your spring onion[s]

Chop your tomato[es] into wedges

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water – this is your chicken stock

Add the sliced spring onion to the pan with the bacon and reduce the heat to medium, then cook for 1-2 min or until softened

Add the chicken stock and soft cheese and cook for 2-3 min or until starting to thicken

Season with a generous grind of black pepper – this is your creamy sauce

Meanwhile, strip your mint leaves from their stems and chop them finely, discard the stems

Wash your salad, then pat it dry with kitchen paper

Add the salad and tomato wedges to a bowl with a drizzle of olive oil and a crack of black pepper and mix everything together – this is your leafy tomato salad

Stir the cooked farfalle & sugar snaps, reserved crispy bacon slices and half your grated Italian hard cheese (save the rest for later!) through the creamy sauce and give everything a good mix up – this is your creamy bacon & sugar snap farfalle

Tip: If the sauce is looking a little dry add a splash of the starchy pasta water