Ingredients

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.