John's Pea & Feta Pasta
Ingredients list:
400g fusilli - 80p
300g frozen peas - 65p
75g feta - £1.19
A handful of basil leaves - 52p
1 clove garlic - 30p
The juice of ½ a lemon - 30p
plus extra if needed -
2 tbsp olive oil
6 rashers streaky bacon (optional extra) - £1.25
Chilli flakes to serve (optional)
Salt
Method:
1. Cook the fusilli in a large pan of boiling water for 8-10 minutes or until al dente. Scoop out plenty of the pasta water and drain well.
2. Meanwhile, boil the peas in a pan of boiling water for 1 minute (don't nuke them!) or (pro-tip) just pop them in a colander and let them boil in the pasta water for a minute (saves on energy!) or just pop them in a bowl and pour some boiling water over them for 30 seconds. Drain and chuck into a blender. Add the feta, basil, garlic, lemon juice and a good pinch of salt. Pour in 150ml of the pasta water and blitz into a smooth sauce.
3. Now this is dead cheeky, but hey, I am. Whilst the pasta is cooking, heat a non-stick frying pan over a high heat and add the bacon. Cook for 2-3 minutes until really golden. Turn, reduce the heat to low and cook, turning occasionally, for 3-4 minutes until crispy.
4. Chuck the pasta back into the pan you cooked it in and pour over the sauce. Mix well. Let’s get your pasta perfect, if the sauce is not shiny, add 30-50ml of the pasta water and mix. Once that’s sorted, check the salt and lemon, adding more to taste. Generally, I find it needs a good pinch of salt and a few more drops of lemon. Mix well. Once you are happy, dish up immediately with a drizzle over the olive oil and chilli flakes if you like them.
