Pasta with bacon, peas and mint

Inspired by "Jamie's Ministry of Food".

Serves 2

200g pasta (I use farfalle to go with becon and wholewheat penne in vegetarian version of this dish)
4 tbsp crème fraîche
2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
approx. 150g frozen garden peas or petit pois
4 rashes of smoked bacon, chopped (you can use unsmoked, or pancetta, sliced or cubed - it is up to you)
salt
freshly ground black pepper
handful fresh mint, roughly chopped
2 tbsp freshly grated parmesan cheese

Boil the pasta according to the packet instructions.

Meanwhile prepare the sauce. Fry the onions and bacon until onions softened and bacon lightly browned. For vegetarian option skip the bacon. Add garlic, and fry for another minute. Mix the crème fraîche into the pan, add 3-4 tbsp of pasta water and most of the chopped mint.

One minute before pasta is cooked increase the heat, add peas to the pan and cook together with the pasta. Drain the pasta in a colander over a large bowl, reserving some of the cooking water in case your sauce is too thick. Add pasta with peas to the sauce, season with salt and pepper, and mix until pasta is covered in sauce.

Divide between serving bowls and sprinkle with parmesan and some fresh mint.