I made this for myself for dinner last night. It’s from a Sainsbury’s recipe card and despite sounding a little unusual it was very tasty and I shall certainly be cooking it again. Albeit with a couple of lessons learnt from this go…
300g spaghetti (I used penne, because that’s what I had in the fridge)
200g of baby leaf spinach
½ a 200g pack of smoked bacon medallions (I just used a couple of unsmoked bacon rashers that I had in the fridge.)
200g of petits pois
3 sprigs of fresh mint leaves chopped
40g of toasted pine nuts
1 garlic clove, finely chopped
40g of Parmigiano Reggiano, finely grated
5 tablespoons of veqetable oil
1 teaspoon of white wine vinegar (I didn’t bother with this as I simply used my poaching pan to cook the egg)
4 medium eggs
In a food processor (or with a hand blender) whizz the petits pois with the mint, pine nuts, garlic, Parrmigiano, 150ml of water (the recipe says to use some reserved pasta water, but I decided to make the ‘pesto’ before I boiled the pasta so I just used ordinary water. I didn’t used quite enough, so that the resulting pesto was a bit too thick. More water next time! That’s one of the lessons learnt!) and vegetable oil. (I missed this bit on the recipe and failed to add the oil – another reason it was too thick.) Set aside in a small bowl.
Boil the pasta until al dente. Drain, reserving 150ml of the cooking water, then stir the spinach leaves into the warm pasta and leave to wilt.
Meanwhile, heat a frying pan over a medium heat, add the bacon and cook for 5 minutes, turning occasionally, until crisp. Drain on kitchen paper
Poach the eggs so that the yolks are still runny.
Mix the pasta and spinach with the pea and mint pesto. Stir in the bacon and serve immediately, topped with an egg and seasoned with black pepper
Really tasty and an odd but successful combination of flavours. The mint, pea and bacon all work well together as, surprisingly, does the poached egg on top.