Recipes
Pea, mint and spinach ‘carbonara'
Be season savvy – fresh springtime vegetables and herbs, with lemon and garlic, will create bowlfuls of fresh flavours.
Be season savvy – fresh springtime vegetables and herbs, with lemon and garlic, will create bowlfuls of fresh flavours.
Cook: 25 Mins
Serves: 4
Price: £1.59 per serving
Nutritional Information
Each 337g serving contains
Energy
8317kj
590kcal
8317kj
590kcal
30%
Fat
25.6g
25.6g
High
37%
37%
Saturates
9.8g
9.8g
High
49%
49%
Sugars
5.7g
5.7g
Low
6%
6%
Salt
1.99g
1.99g
High
33%
33%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2468kj/590kcal
Typical energy values per 100g:
2468kj/590kcal
Ingredients
250g Dried Spaghetti
300g Frozen Peas
150g Baby Spinach
75g Asda Extra Special Parmigiano Reggiano (Parmesan), or other hard cheese, finely grated, plus extra to serve
3 Egg Yolks
1 Whole Egg
5g Fresh Mint Leaves, plus extra to serve
Black Pepper, freshly ground
160g Asda Diced Pancetta
1 Garlic Clove, peeled and crushed
½ Small Lemon, Finely Grated Zest
Method
1
Half fill a large saucepan with water, cover and bring to the boil over a high heat. Add the spaghetti and as it begins to soften, push down into the water with a wooden spoon. Return to the boil and cook, uncovered, for 10 mins, stirring occasionally. Add the spinach leaves for the last 30 secs of cooking time.
2
Meanwhile, put the peas in a large heatproof bowl and cover with some just-boiled water from a kettle. Leave for 1–2 mins and then drain.
3
Put the grated Parmesan, egg yolks and whole egg, half the thawed peas, the mint and lots of freshly ground black pepper in a bowl and blitz with a stick blender until thick and creamy and as smooth as possible. You can also do this in a small food processor. Set aside.
4
In a large deep non-stick frying pan, fry the pancetta over a medium heat (without oil), until lightly browned, stirring regularly. Add the garlic and remaining peas to the pan and cook with the pancetta for 1–2 mins or until the peas are hot, stirring regularly.
5
Drain the pasta into a colander over a large bowl, reserving the pasta cooking water. Carefully pour 200ml of the cooking water into a heatproof measuring jug. Tip the pasta into the frying pan with the pancetta and toss together using tongs or two wooden spoons until well combined. Remove from the heat.
6
Pour the egg mixture into the frying pan, add half the reserved water and toss thoroughly with the pasta and pancetta. Return to a low heat, add the remaining water and toss together continuously for about 60 secs, or until the pasta is creamy-looking and the sauce is hot. Do not allow to overheat.
7
Divide between warmed bowls and serve sprinkled with a little lemon zest, some extra Parmesan, a few mint leaves and ground black pepper.