Spaghetti with pea pesto and crispy bacon

Serves:

4

Ingredients

• 400g dried wholegrain spaghetti
• 1/2 x 350g jar marinated feta
• 500g packet frozen peas
• 1 garlic clove, chopped
• 1/3 cup chopped fresh basil leaves
• 1/3 cup grated parmesan
• 4 middle bacon rashers, trimmed, thinly sliced

Method

Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain, reserving a third of a cup of the cooking liquid. Return pasta to saucepan.

Drain the fetta, reserving 2 tablespoons oil from the jar. Crumble feta.

Cook the peas, following packet directions, until just tender and drain. Place 2 cups of the peas in a food processor or blender. Add garlic, basil, parmesan and reserved oil. Process until almost smooth.

Cook bacon in a medium frying pan over medium heat for 3 to 4 minutes or until browned and crisp. Add pesto, bacon, remaining peas and reserved cooking liquid to pasta.

Season, toss to combine and serve pasta topped with feta.

Notes:

• Frozen peas are cheap, healthy and a great ingredient to keep in the freezer.
• You can buy marinated feta in the deli department at your supermarket.
• This recipe originally appeared in Super Food Ideas. Recipes Amira Georgy. Photography Craig Wall.

More delicious pasta recipes:

• Chorizo pasta
• Bacon and bean fettuccine
• Curtis Stone’s fettuccine bolognaise
• Speedy pasta boscaiola
• Ear pasta with bacon and peas
• Sage butter ravioli

Serving Suggestions

Note