This week has started off great! Some of my boozy cupcakes have been featured in the new issue of Belle Bridal Magazine! I was so chuffed and proud of myself as it’s my first feature in a print magazine. What a great feeling – I was buzzing!
Never thought I’d be buying my first bridal magazine to look at my very own cake recipes, thought I would be looking at the wedding dresses (hopefully one day) – I can still dream, right? 😂 I’d better stop as Dean will start getting twitchy! I’ve left the magazine out in our sitting room for guests to see, but I’ve already told most people as I couldn’t resist!
We were also honoured to be asked to be Godparents to little baby Harry and attended the service, then celebrated after with his family and friends. It was a lovely day. He is such a happy little boy and always smiling. I just want to munch him all the time!
This recipe is one which I’d thought about doing after we visited Restaurant Sat Bains. It’s nothing like his recipe, which wasn’t a pasta dish, but it uses some the same elements, including pea, egg and pancetta. Dean and I love pasta and Italy is one of our all time favourite places to visit, as I’m sure I’ve told you MANY times before!
This dish looks similar to our avocado pesto pasta, which was very popular – you must give that a go also. Both dishes are packed full of goodness and would class as one of your 5 a day. I love peas and would eat them by the spoonful, Dean on the other hand finds them a bit boring.
I’m sure you would agree that making a tasty sauce out of peas is much better than pushing them around your plate? It’s a great way to get goodness into your body.
I’ve done a few recipes lately using my new food processor. It’s great for quickly whizzing together sauces, saving you so much time. I love making my own sauces as you know exactly what you’re eating and it’s so much healthier for you. If you get shop bought ones they can have so much hidden sugar and salt in them.
This recipe is great for midweek dinners. It’s got loads of flavour, is full of nutrients and will fill you up. Peas don’t have to be boring, give it a go – you’ll love it!
Pea and Pancetta Spaghetti
Ingredients
- 350 g frozen peas
- 1 small juiced lemon
- 1 handful fresh basil
- 1 garlic clove
- 2 tbsp low fat crème fraîche
- 30 g Parmesan cheese extra for serving
- 1 tbsp water
- 200 g fresh spaghetti
- g pancetta cubes
- 2 eggs
Instructions
- Cook your frozen peas according to the packet instructions.
- Place 300g of the cooked peas into a food processor along with the lemon juice, basil, garlic, crème fraîche, parmesan cheese and water, then season with salt and pepper. Whizz everything up until you get a smooth sauce.
- Pour the sauce into a frying pan and let it simmer so the sauce cooks through.
- Cook your pasta according to packet instructions.
- While your pasta is cooking, fry the pancetta cubes in a sauce pan until golden and then add the rest of the peas.
- When your pasta has 3-4 minutes left poach your eggs.
- Drain your pasta and stir it into the pea sauce to coat. Place the pasta in a bowl, spoon on the pancetta and peas. Place your egg on top and season with salt and pepper.
- Grate some more parmesan on your pasta and enjoy!
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