Bacon, pea and mint spaghetti
The winter months have set in, the clocks have officially gone back an hour (in Scotland at least) and the wooly hats and mittens have been brought out of hibernation. Around this time of the year it is mighty tempting to fill yourself with lots of delicious and comforting stews and soups. I intend to do just that over the coming months, so watch this space for lots of lovely recipes to come.
Tonight though, I felt like something a wee bit lighter for dinner. One last reminder if you will that only a few short months ago we were right in the middle of a fairly decent summer. I know I’m kidding myself and as I sit here typing this wearing fleecy socks, a super cosy jumper and not one but two blankets draped over me, I can close my eyes and pretend that I am dining al fresco somewhere lovely, eating a gorgeously light and refreshing pasta dish.
Umm yeah, that didn’t quite work and admittedly I’m away to make a big pot of soup in a minute but please do have a go at this lovely recipe. If you feel you need the extra winter stodge, have a double portion if that helps 😉
4 rashers smoky bacon, grilled and crumbled
200g dried spaghetti
150g fresh or frozen garden peas
1 small onion, finely diced
1 garlic clove
10 mint leaves
1 tbsp olive oil
2 tbsp single cream
Grill the bacon rashers for 8-10 minutes, turning once, until crisp. Roughly chop and set aside. Cook the pasta according to packet instructions, adding the peas 5 minutes before the end of cooking time. While the pasta is cooking, heat the olive oil in a small frying pan and cook the chopped onion for 5-6 minutes until it becomes translucent. Now add in the garlic and cook for 2 more minutes before adding in the crumbled bacon, cream, salt and pepper. Stir everything together before turning off the heat.
Once the pasta is cooked, drain it and the peas then add it to the frying pan with the sauce. Use tongs to toss the pasta through, making sure it is well coated before sprinkling over the torn mint leaves. Serve immediately.