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After the success of yesterday's beef recipe, here's another one for you to try tonight. Let us know how it goes!

Mint shell pasta with a creamy smoked bacon and pea sauce

Serves 4-6 people
• 10 slices smoked or streaky bacon or pancetta
• A small handful of fresh mint
• 150g parmesan cheese
• Sea salt and freshly ground black pepper
• 1 chicken stock cube, preferably organic
• 400g mini shell pasta
• Olive oil
• 1 knob of butter
• 300g frozen peas
• 2 heaped dessertspoons of crème fraiche
• 1 lemon

To prepare your pasta
Slice the bacon into thin matchsticks; chop the mint and finely grate the parmesan

To cook your pasta
Bring a large pan of salted water to the boil then break in the stock cube. Stir until it's dissolved then add the pasta and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil and the butter. Add the bacon or pancetta to the pan and fry until golden and crisp. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraiche to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan, halve your lemon and squeeze over the juice. Add the chopped mint. Let it all bubble away nicely then remove from the heat. The sauce should be creamy and delicious, you can add a splash of the cooking water to loosen if needed. Add the grated parmesan and give the pan a shake.

To serve your pasta
Divide up between plates or serve on a big dish so everyone can help themselves. This is lovely served with a simply-dressed green salad.