This is one of my favourite Jamie Oliver dishes from his Everyday Super Food book. A perfect spring dish to tantalise the taste buds. I have tweaked it slightly to make it even quicker to prepare.
“A fresh and nutritious twist on the classic carbonara, with smoky bacon, peas and almonds. Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our heart to function properly. ” Jamie Oliver
- 200 g frozen peas or freshly podded
- 1 tbsp ground almonds
- 1 clove garlic
- 1/2 bunch basil
- 15 g parmesan grated
- 150 g wholewheat spaghetti
- 1 rasher streaky bacon
- 1 tsp olive oil
- 1 large egg
- 100 g 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.
- With a food processor running, peel and drop in the garlic, ground almonds, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
- Blitz until it comes together, then add the peas and pulse, 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 1 teaspoon of oil on a medium-low heat until golden and crispy, 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. It might be skinny, but it’s beautifully light and delicious. Enjoy!