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Easy Pasta Supper


  • 1 large onion, chopped
  • 3 cloves of garlic, crushed
  • 250g smoked bacon, chopped
  • 2 glasses of white wine
  • 200ml “Longley Farm” creme fraiche
  • 145g fresh green pesto
  • 80g dried pappardelle pasta
  • 250g nutty chestnut mushrooms, sliced
  • Teaspoon of olive oil
  • 25g parmesan, grated
  • 1 chicken stock cube
  • Salt and pepper


Bring a pan of water to the boil, add salt and then the pasta

Simmer for 7 minutes

Whilst the pasta is cooking -

In a large frying pan, add the olive oil and the chopped onion

Fry gently until softened add the crushed garlic and the chopped smoked bacon

Fry gently until bacon is cooked

Drink one of the glasses of white wine and add the sliced mushrooms to the pan and cook until soft

Add the green pesto to the pan followed by the second glass of white wine and the stock cube to the pan

Reduce the liquid by just over half

Add the creme fraiche and season

Drain the pasta thoroughly and divide between two plates

Pour over the sauce

Garnish with the freshly grated parmesan, according to your taste


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