MEAL MATHS – SPAGHETTI WITH PEAS ASPARAGUS AND PANCETTA

Ready in 15-20 minutes | Serves 4

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1.  Bring a large pan of salted water to the boil. Put the peas in a sieve and lower them into the water for 2 minutes, then tip into a blender with a mugful of the cooking water. Blend until smooth; set aside.

2. Put the pancetta in a large, cold frying pan and warm over a medium heat for 3-5 minutes until it starts to sizzle, stirring now and then. Cook for 5 minutes until golden and crispy, then use a slotted spoon to transfer to a bowl, leaving the fat behind.

3. Meanwhile, cook the spaghetti in the boiling water for 3 minutes and put the frying pan back on a high heat. Slice the asparagus into thirds and fry for 1 minute, then add the pea puree.

4. Use tongs to transfer the pasta to the pan and mix with the sauce, adding more cooking water if needed. Scatter over the pancetta to serve.