Spaghetti with pea pesto and crispy bacon

Spaghetti with pea pesto and crispy bacon




  • 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


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.


  • 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.

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