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  1. Pour a drop of rapeseed oil into a frying pan, add the bacon and fry lightly for a couple of minutes
  2. Add the chopped shallots, mix with the bacon, and cook in the pan with the lid on until tender and soft
  3. Bring a pan of salted water to the boil, pour the pasta into the pan, and cook for 6 minutes with the lid on.
  4. Once the shallots and bacon have cooked to give a lovely golden colour add 150g of frozen peas (or as many as you like!) to cook for 1 minute to defrost the peas.
  5. Add into the pan the whole pot of Longley Farm crème fraiche and mix.
  6. Drain the cooked pasta and add this to the pan along with the chopped basil.

To serve add some freshly cracked black pepper a little salt to taste and finally top with some of the diced Yorkshire Fettle.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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