Today I’m suggesting carbonara e’piselli – a light and delicious spaghetti dish, ready to eat in just over half-an-hour...
200g freshly podded or frozen peas
1 tablespoon flaked almonds
1 small clove of garlic
½ a bunch of fresh basil (15g)
15g Parmesan cheese
150g wholewheat spaghetti
1 rasher of higher-welfare smoked streaky bacon
1 large free-range egg
100g fat-free natural yoghurt
Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with one teaspoon of oil on a medium-low heat until golden and crispy, and then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan.
Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yoghurt together well.
When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat.
This is very important, otherwise the egg will scramble when you add it, and we don’t want that.
Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon.
Preparation time: 10 minutes
Cooking time: 25 minutes