Pea & Bacon Pasta

A twist on the classic carbonara!

INGREDIENTS

• 200g dry weight Vetta Smart pasta

• 200g frozen peas

• 20g roasted almonds

• 40g parmesan, grated

• Juice of one lemon

• 2 cloves of garlic

• 1 bunch of basil

• Salt & pepper, to taste

• 100g Hellers cooked bacon bits

• 1/2 onion, finely diced

• 100g Anchor protein plus yoghurt

• 1 whole egg

METHOD

1. To begin, cook the pasta according to the package instructions, reserving one cup of the pasta water at the end of the cooking process. While the pasta is cooking, place the peas in boiling water until defrosted, then drain and set them aside.

2. Use a stick mixer or blender to blend the almonds until they form a fine powder. Add the Parmesan, lemon juice, garlic, and basil, then blend again until everything is well combined. Season the mixture with salt and pepper to taste.

3. Add the peas to the mixture, blending slightly to retain some of the pea chunks for texture.

4. In a separate small bowl, whisk together the yogurt and egg until smooth.

5. Heat a small pan over medium heat and cook the onion with bacon pieces until golden. Once done, set aside.

6. Fold the pea and almond mixture through the cooked pasta, followed by the onion and bacon pieces. Allow the pasta to cool slightly before gently mixing in the yogurt and egg mixture. Season with salt and pepper to taste, then serve immediately.

Serves 2

Nutritional Information: per serving

Calories: 550kcal

Protein: 43g

Fat: 17g

Carbohydrate: 46g

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