© J Sainsbury plc 2020
Topsy-turvy pea and mint carbonara
A fun take on carbonara with light pasta and a fresh pea and mint pesto
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 300g spaghetti
- 200g young leaf spinach
- 100g smoked bacon medallions
- 200g petits pois, defrosted
- 3 sprigs fresh mint, leaves picked
- 40g pine nuts, toasted
- 40g parmesan, finely grated
- 5 tbsp vegetable oil
- 1 tsp white wine vinegar
- 4 medium free-range eggs
Method
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1
Cook the pasta according to the instructions on the packet. Drain, reserving 150ml cooking water, then stir the spinach leaves into the warm pasta and leave to wilt.
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2
Meanwhile, heat a large non-stick pan over a medium heat. Add the bacon and cook for 5 minutes, turning occasionally, until crisp. Remove to kitchen paper and leave to cool slightly, then break into pieces.
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3
Meanwhile, in a food processor, whizz together the petits pois, mint, pine nuts, parmesan, reserved pasta water and vegetable oil. Set aside in a small bowl.
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4
Bring another pan of water to the boil. Add the vinegar, then carefully crack in the 4 eggs, one at a time. Cook over a gentle heat for 2 minutes until set but still soft in the middle. Remove carefully with a slotted spoon and drain on kitchen paper.
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5
Mix the pasta and spinach with the pea and mint pesto. Divide among 4 bowls, then scatter over the bacon pieces and place a poached egg on the top.
