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Green pea pasta

A serving of green pea spaghetti

Green pea pasta

Name: Green pea pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 300g frozen peas; 1 garlic clove peeled and bashed; 350g fusilli lunghi (or spaghetti or linguine); 250g mascarpone; 1 lemon zested and juiced; 20g basil; 30g parmesan grated; 3 tbsp extra virgin olive oil; 65g pack of smoked pancetta

Helena Busiakiewicz

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Serves 3 - 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Try this speedy meal that looks like a dish you’d find in a smart pasta restaurant. Fusilli lunghi has an appealing curly shape but spaghetti or linguine works too

High-fibre

Low sugar

Nut-free

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Ingredients

Nutrition

300g frozen peas
1 garlic clove

peeled and bashed
350g fusilli lunghi

(or spaghetti or linguine)
250g mascarpone
1 lemon

zested and juiced
20g basil
30g parmesan

grated
3 tbsp extra virgin olive oil
65g pack of smoked pancetta

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Nutrition: Per serving (4)

kcal813
fat44g
saturates23g
carbs75g
sugars6g
fibre8g
protein24g
salt0.79g

Method

step 1

Put a large pan of salted boiling water on to boil. Have a large bowl of iced water ready. Cook the peas and garlic in the boiling water for 3 mins before using a large spider or slotted spoon to remove and plunge into the iced water. Cook the pasta in the remaining boiling water, topping up with a hot kettle if you need to. Cook the pasta according to pack instructions.
step 2

Drain the peas and garlic well, then put in a high-powered blender. Add the mascarpone, lemon zest and juice, basil, parmesan and olive oil. Blend until entirely smooth.
step 3

Put a large, wide frying pan on medium heat. Scatter in the pancetta and cook for 5-6 mins until very golden and crisp. Remove from the pan using a slotted spoon and drain on kitchen paper. Pour the green sauce into the pancetta fat, followed by the cooked pasta and a ladleful of pasta water. Mix very well until smooth, vividly green and emulsified.
step 4

Serve scattered with crispy pancetta, a few twists of black pepper and finely grated parmesan, if you like.

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