Pea and bacon spaghetti
This pea and bacon spaghetti is one of my favorite dishes because it ticks all the boxes: it’s easy to make, it’s incredibly tasty, it’s filling and it’s ready within 15 minutes! Obviously other types of pasta can be used too – I normally make it with gluten-free spaghetti or brown rice penne. It’s perfect for lunch or a light supper.
Ingredients
Method
- Cook the spaghetti according to package instructions – adding 100g of the peas 3 minutes before the end of the cooking time. Drain and keep warm in the pan.
- Meanwhile, slice the bacon into small cubes or strips, then fry or grill until crispy. Set aside.
- Blanch the remaining peas in boiling water, for about 5 minutes. Drain, but put aside about a cupful of the cooking water.
- Put the peas back into the pan, add the oil, garlic, lemon juice and mint leaves then, using a hand-held blender, purée it. Stir in the grated cheese, season to taste.
- Toss the pasta and peas with the pea purée, then add the bacon. If the pasta is too dry, stir through a few spoonful of the reserved cooking water. It should be moist but not too wet!
- Serve with ground black pepper and perhaps with more grated cheese on top.