To serve


  1. Cook pasta according to pack instructions. Drain, reserving one ladle full of pasta water.
  2. Heat olive oil in a saute pan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion are soft.
  3. Add stock, peas, corn and zest, increase heat to medium and bring to the boil, cook for 3-4 minutes.
  4. Add cream and parmesan, stirring until sauce thickens. Add basil and season well with black pepper. Check seasoning, as salt in the stock and parmesan may be enough.
  5. Add cooked pasta, stirring gently until well coated. If the sauce is too thick, add reserved pasta water and stir to combine.
  6. To serve, sprinkle with extra parmesan.