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Spaghetti with peas, mint and crispy bacon
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4 rashers essential Waitrose smoked British bacon
350g essential Waitrose spaghetti
300g fresh or frozen garden peas
1 garlic clove
10 mint leaves
3 tbsp essential Waitrose olive oil
½ lemon, juice
4 tbsp grated essential Waitrose parmigiano reggiano
1. Grill the bacon rashers for 8-10 minutes, turning once, until crisp. Roughly chop and set aside.
2. Cook the pasta according to packet instructions, adding 100g peas 5 minutes before the end of cooking time. Meanwhile, boil the remaining peas for 6 minutes if using fresh or 4 minutes if using frozen. Drain and blitz in a food processor with the garlic, mint, oil and lemon juice. Stir in the parmigiano reggiano and season.
3. Drain the pasta, saving a cupful of cooking water. Toss the pea purée and bacon into the pasta, stirring in some of the cooking water if it seems dry. Serve with freshly ground black pepper.
Typical values per serving:
This recipe was first published in July 2011.