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Pea pesto pasta with crispy meat-free bacon recipe

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Peas are whizzed together with pine nuts, lemon, herbs and garlic to make a delicious vegan pesto, that is then tossed through spaghetti and topped with crispy pieces of meat-free smoky bacon for a deliciously green dinner! See method

Serves 4
20 mins to prepare and 20 mins to cook
461 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

250g frozen peas
300g spaghetti
30g pine nuts or flaked almonds
2 tbsp extra-virgin olive oil
4 Tesco Plant Chef meat-free smoky rashers
1 small garlic clove, finely crushed
30g basil, stalks and leaves roughly chopped, saving a few leaves to garnish
15g flat-leaf parsley, roughly chopped
zest and juice of 1 lemon
wild rocket, to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
1935kj
461kcal 23%
Fat
16g 22%
Saturates
2g 9%
Sugars
6g 7%
Salt
0.4g 6%

of the reference intake
Carbohydrate 60.1g Protein 16.9g Fibre 7g

Method

Place the peas in a colander and pour over a kettle of freshly boiled water. Leave to stand for 5 mins to defrost.
Bring a pan of water to the boil and cook the spaghetti according to packet instructions. Drain, reserving 50ml of the cooking water and return both to the pan.
While the pasta cooks, toast the pine nuts in a frying pan set over a medium heat for 3-4 mins, tossing frequently, until golden. Set aside.
Heat 1 tbsp of the oil in the frying pan and cook the meat-free rashers over a medium heat for 2-3 mins on either side until golden and crisp. Cool slightly, then roughly chop.
Place 100g of the peas, 20g pine nuts, 1 tbsp olive oil, the garlic, basil, parsley, lemon zest and juice, and 50ml water in a food blender or mini chopper and blitz until smooth. Season to taste with freshly ground black pepper and a squeeze more lemon, if needed.
Add the pesto, meat-free rashers, saving a little to garnish, and remaining 150g peas to the pasta and toss until evenly coated.
Divide between four plates and garnish with the remaining nuts, meat-free rashers, basil and rocket. Serve immediately.

See more Vegan recipes

Tip: Tackle food waste and swap the basil and parsley for any other soft herbs you may have in the fridge, such as tarragon and chives.