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Pea pesto pasta


Serves: 4-6
timePrep time: 10 mins
timeTotal time:
Pea pesto pasta
Recipe photograph by Dan Jones

Serves: 4-6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
866Kcal
Fat
40gr
Saturates
11gr
Carbs
86gr
Sugars
6gr
Fibre
12gr
Protein
33gr
Salt
1.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 500g frozen peas
  • 400g dried linguine
  • 1 tsp olive oil
  • 8 rashers streaky bacon
  • 2 x 28g packs basil, leaves only
  • 50g toasted pine nuts
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 4 tbsp extra-virgin olive oil
  • 25g finely grated Parmesan cheese, plus extra to serve
  • 2 tbsp crème fraiche

Step by step

  1. Bring a large pan of well-salted water to the boil and drop in the frozen peas. Bring back to the boil, then use a slotted spoon to transfer the peas to a bowl of cold water, then drain them well.
  2. Add the linguine to the same pan and cook for 11-12 minutes until al dente. Heat the olive oil in a frying pan, snip in the bacon and fry briskly until crisp and golden. Drain off the fat and set aside.
  3. Put half the cooked peas into a food processor with the basil, half the pine nuts, the garlic, lemon juice and extra-virgin olive oil. Blend until smooth, then stir in the Parmesan and seasoning to taste.
  4. Drain the pasta, reserving 6 tablespoons of the cooking liquid. Return the pasta to the hot pan and add the crème fraîche, the pea pesto, most of the crispy bacon, the remaining pine nuts, the reserved cooking water and the rest of the peas. Toss together well. Serve scattered with the rest of the bacon and a little more grated Parmesan cheese.
Chef quote
A delicious cross between pesto pasta and carbonara.

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