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SERVES 4
320g/11oz trimmed green beans, cut into 3cm/1½in lengths
2 tbsp olive oil
4 bacon rashers, cut into bite-sized pieces
3 garlic cloves, crushed
320g/11oz mushrooms, sliced
320g/11oz cherry tomatoes, halved
320g/11oz/2 cups frozen peas, thawed
300g/10½oz conchiglie
salt and freshly ground black pepper
Parmesan cheese shavings, to scatter
Cook the beans in a pan of boiling water for 3–4 minutes until just tender. Drain and refresh under cold water. Heat the oil in a large frying pan and gently fry the bacon for about 1 minute, then add the garlic and fry for a further 1 minute. Add the mushrooms, sprinkle over a little salt and fry gently for 5 minutes. Add the tomatoes and cook for about 3 minutes, then add the peas and warm through for 2 minutes. Season to taste with salt and pepper. Meanwhile, cook the conchiglie in boiling salted water according to the packet instructions. Drain well and toss with the sauce. Serve immediately scattered with Parmesan shavings.