Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways and put in a large bowl. Trim the top and bottom from the pear and quarter lengthways. Remove the core and thinly slice each quarter widthways and then add into the bowl with the lettuce.

When the pasta water has come to the boil, add the penne and boil until tender, 12 mins. When cooked drain in a colander, pop back into the pan . Drizzle with some oil and stir through to prevent it from sticking together.

Meanwhile, heat a splash of oil in a large frying pan over a medium high heat. When hot, add the bacon lardons and cook until browned all over, 3-4 mins. IMPORTANT: Cook the bacon lardons throughout. Add the shallot and cook until it begins to soften 2-3 mins. Once softened, add the garlic and cook stirring for 1 minute. Add the water (see ingredients for amount), chicken stock powder and half of the mustard. Stir to dissolve and bring to the boil.

When boiling, add half the hard Italian cheese and the creme fraiche to the sauce and stir to melt the cheese, bring to the boil for 1-2 mins. Once melted and you have a smooth sauce stir through the cooked pasta. Cook until piping hot, 1-2 mins. Taste and season with salt and pepper.

Meanwhile, combine the honey, cider vinegar and remaining mustard in a small bowl. Add the oil (see ingredients for amount) and season with salt and pepper. Mix well and pour into the lettuce bowl along with the blue cheese. Toss together with your hands and set aside.

Share the pasta between your bowls and top with the remaining hard Italian cheese. Serve the salad in a bowl on the side. Enjoy!