finely grated Parmesan cheeseBring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
Add to the onion & cream cheese mixture with the drained pastaandpeas. Anyway, on this occasion, I was lucky enough to have a whole, unopened packet, so it was into the dinner with that, plus some soft cheese (another fridge staple here at Family Friends Food towers) and a handful of frozen peas
Cook the pasta according to the packet instructions and get on with the rest while it's cooking. You don't have to use spinach, but something green and suitably easy to cook with - will do in it's place
In a saucepan bring the stock to the boil and season with salt, pepper and seasoning. Meanwhile add the chicken, mushrooms, bacon, pepper, onion, garlic clove and sweetcorn into a large frying pan and cook through