Pasta with Peas, Bacon and Lemon

• 350gshort pasta such as fusilli or penne
• 1 tbspolive oil
• 100gsmoked bacon, chopped
• 1onion, finely chopped
• 3garlic cloves, thinly sliced
• 300gfrozen peas
• 1lemon, zest and juice
• 50gParmesan, finely grated
• fine salt
• black pepper

Method

1. 1Bring a large pan of well salted water to the boil and cook the pasta for 10 minutes until just tender with a little bite. Save a mug of the cooking water before you drain it; it is the base of the sauce.
2. 2Meanwhile heat the olive oil in a large frying pan over a medium heat and cook the bacon for 5 minutes until the fat has rendered and the edges are crisp. Add the onion and cook for 5 minutes until soft and golden, then the garlic for 1 minute until fragrant.
3. 3Add the peas and 150ml of the pasta water and simmer for 3 minutes until the peas are bright green and hot through. Crush about a third of them against the pan with the back of a spoon; the crushed peas thicken the sauce so it clings instead of pooling.
4. 4Tip in the drained fusilli with the lemon zest, half the Parmesan and another splash of pasta water. Toss over the heat for 1 minute until glossy and the sauce coats every piece.
5. 5Take off the heat and add the lemon juice and plenty of black pepper. Taste before salting; the bacon and Parmesan are salty enough that it usually needs none.
6. 6Serve in warm bowls with the rest of the Parmesan over the top.

Per serving

kcal

540

protein

24.3g

fibre

8.2g

carbs

81.8g

fat

12.7g