Just 5 ingredients and 15 mins is all it takes for this deliciously indulgent creamy lemon and pea pappardelle. If you don’t have pancetta use chopped smoked streaky bacon or prawns, or for a veggie version fry courgettes and mushrooms in a little olive oil until tender.


250g pappardelle (wide pasta ribbons)

140g pancetta pieces

150g frozen peas

200ml half-fat crème fraiche

Finely grated zest of 2 lemons

1 Cook the pappardelle in boiling salted water for 6 mins. At the same time, fry the pancetta in a non-stick pan for 5 mins until browned.

2 Add the peas to the pappardelle and cook for 4 more mins. Drain and return to the pan.

3 Add the crème fraiche and pancetta to the pasta and peas. Season generously and add the grated lemon zest. Heat through until hot and serve straightaway.