Try this recipe when you’re in need of a quick, fresh and nutritious meal that the whole family will love. It’s a bit different using peas as a main ingredient but it helps make the dish so beautiful and light.
- 200 g freshly podded or frozen peas
- 1 small clove of garlic
- ½ a bunch of fresh basil
- 15g Parmesan cheese
- 1 lemon
- 150g spaghetti
- 1 rash of streaky bacon
- a handful of cherry tomatoes halved
- olive oil
- 1 large free-range egg
- 100 g natural yoghurt
Bring a pot of salted water to boil then dunk a sieve containing the peas into the water for just 30 seconds, put the peas aside and leave the pan on the heat.
In a food processor blitz the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture and add the tomatoes to heat through.
Whisk the egg and yoghurt together well. When the pasta’s done, reserve a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon.