- Pasta
- Bacon
- Burrata
- Frozen peas
- Basil
- Flat parsley
- Parmesan cheese
- Olive oil
- Coarse sea salt
- Pepper
RECIPE
- Bring some water to a boil for your pasta, add salt
- Take a cup of the boiling water and add a handful of peas to this so they can defrost. Drain them after about 2 min in the water
- Cook the pasta. Drain it 1 min before recommended cooking time. Make sure to preserve a cup of pasta water
- Mix a handful of basil and a handful of flat parsley with a generous amount of olive oil with a stand mixer or blender
- Add the peas, a handful of parmesan cheese to your mixture. Blend, add more olive oil, salt and pepper if needed
- Cook the bacon in a hot pan. Cook until browned
- Add the pea pesto the the pan along with the preserved pasta water. Let this simmer on mead heat while you drain the pasta
- Drain the pasta and add it to your pan
- Put the heat back on high. Add some olive oil and grated parmesan cheese and stir continuously until the pasta is fully cooked and the sauce sticks to the pasta
- Top it off with the burrata, some fresh basil and black pepper