Pesto Pasta

5 from 1 reviews

The saltiness of the lardons is balanced by the sweetness of the peas and the crème fraîche really lightens up the richness of the pesto.  Bingo!


  • 150-200g (5-7oz) lardons (whatever pack size they come in)
  • 450g (1lb) pasta
  • 350g (12oz) frozen peas
  • 225g (8oz) crème fraîche
  • 100g (4oz) pesto
  • You'll need a little extra crème fraîche and pesto if you want to add it to any leftovers.


  1. Fry off the lardons in a small frying pan until golden and crispy.
  2. Cook the pasta according to the packet instructions, in salted boiling water until it is a little al dente. A couple of minutes before the end of the cooking time add the frozen peas - if you do it any earlier, they will not retain their beautiful colour.
  3. Drain the pasta and peas, reserving a little of the starchy pasta water before the rest disappears down the drain.
  4. Return them to the pasta pan and add in the lardons, crème fraîche and pesto and stir to combine. Add a little of the reserved starchy pasta water if you prefer a looser consistency.
  5. Serve straight away.


  • This is not a dish where quantities need to be precise - You can adjust the amount of lardons and peas according to taste and also adapt the ratio of crème fraîche to pesto, to your preference. Sometimes I use homemade pesto and this requires a little less pesto as the flavour is more intense.
  • Add some more liquid to the leftovers - And if you do manage to enjoy the experience that is 'next day leftovers', remember that when the pasta is hot, it will absorb almost all of the crème fraîche and pesto. I am inclined to stir in some reserved pasta water or mix a big dollop of extra crème fraîche and pesto into the mix the next day ... even if it will be eaten cold.

Keywords: easy, family, midweek