- 335 g cherry tomatoes
- 0.5 tbsp olive oil
- 250 g conchiglie pasta
- 200 g trimmed mange tout
- 250 g bacon lardons
- 2 garlic cloves, crushed
- 1.5 tsp wholegrain mustard
- 200 ml 50% less fat crème fraîche
- 0.33 g fresh flat-leaf parsley, leaves washed, picked and roughly chopped
Preheat the grill to medium. Put the tomatoes on a baking tray, drizzle with the olive oil and season with freshly ground black pepper. Cook under the grill for 5-6 minutes.
Meanwhile, bring a large pan of water to the boil. Add the pasta and cook for 12 minutes until al dente. 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 with freshly ground black pepper then stir in the drained pasta and mange tout along with the lardons and tomatoes. Scatter over the parsley and serve.