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  • 300 g spaghetti
  • 200 g bag young leaf spinach
  • 100 g pkt smoked bacon medallions
  • 200 g frozen British petits pois defrosted
  • 3 sprigs fresh mint, leaves picked
  • 40 g toasted pine nuts
  • 40 g toasted pine nuts
  • 40 g Parmigiano Reggiano finely grated
  • 5 tbsp vegetable oil
  • 1 tsp white wine vinegar
  • 4 medium British free-range eggs


  1. 1

    Bring a pan of water to the boil, add the pasta and cook for 10-12 minutes. Drain, reserving 150ml of the cooking water, then stir the spinach leaves into the warm pasta and leave to wilt.

  2. 2

    Meanwhile, heat a large non-stick pan over a medium heat, add the bacon and cook for 5 minutes, turning occasionally, until crisp. Remove to kitchen paper, let cool slightly then break into pieces.

  3. 3

    Meanwhile, in a food processor whizz the petits pois with the mint, pine nuts, garlic, Parmigiano, reserved pasta water and vegetable oil. Set aside in a small bowl.

  4. 4

    Bring another pan of water to the boil. Add the vinegar, then carefully crack in the 4 eggs, one at a time. Cook over a gentle heat for 2 minutes until set but still soft in the middle. Remove carefully with a slotted spoon and drain on kitchen paper.

  5. 5

    Mix the pasta and spinach with the pea and mint pesto. Divide among 4 bowls, then scatter over the bacon pieces and place a poached egg on the top.

Nutritional Details

Each serving provides
  • Energy 2742kj 655kcal 33%
  • Fat 28.7g 41%
  • Saturates 5.7g 29%
  • Sugars 5.4g 6%
  • Salt 1.3g 22%

% of the Reference Intakes

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