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Pea pesto pasta with crispy meat-free bacon recipe

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


  • 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

  • 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


  1. Place the peas in a colander and pour over a kettle of freshly boiled water. Leave to stand for 5 mins to defrost. ​ 
  2. 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.​ 
  3. 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.​ 
  4. 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.​ 
  5. 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.​ 
  6. Add the pesto, meat-free rashers, saving a little to garnish, and remaining 150g peas to the pasta and toss until evenly coated. ​ ​
  7. 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.​

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