Steps
- Heat 1 tablespoon of sunflower oil in a large deep skillet over medium heat. Fry 100g of chopped bacon for 1 minute, then add ¼ cup of extra-dry vermouth and let it bubble.
- Meanwhile, cook 200g of fresh tagliatelle in boiling salted water according to the package directions.
- Add 210g of fresh podded peas, 100ml of water, 1 teaspoon of chicken stock concentrate, and ¼ cup of crème fraîche to the bacon. Stir well.
- Add 1 tablespoon of chopped tarragon, 1 Little Gem lettuce, cut into wedges, and 4 scallions, sliced diagonally into long shreds.
- Cover and cook for 3-5 minutes, until the lettuce is tender but still holds its shape. Drain the pasta and toss with the sauce.