Recipe: Pasta Piselli

Again, this is one of my all-time favourite dishes. It reminds me of my Grandma (Mamma) who married my Italian Grandad and, I'm guessing, learned this from him. Basically it's pasta and peas, but it's delicious. Another vegetarian dish that's not peppers stuffed with couscous...again.

The original recipe isn't blended but I saw someone else do a similar dish and it gave me the idea to blitz this into a kind of pea pesto – and I'm loving it! It's full of green goodness: peas, spring onions, spinach and then a little bacon too – it works so well! A good tablespoon of olive oil, fresh basil and cheese makes this a dream meal for me. Simple, healthy and super tasty – my ultimate goals when cooking!

Serves 2

4 SmartPoints per serving

Ingredients

100g wholewheat fusilli

50g frozen peas

25g fresh spinach

2 spring onions

2 bacon medallions

1 tbsp olive oil

handful of fresh basil

salt + pepper

cheese to grate on top (optional)

Method

- Fry the chopped spring onions and bacon in the olive oil

- Boil the peas while these are frying

- Add the cooked peas along with the spinach to the bacon and onions

- Boil the pasta until it's al dente

- Use a hand blender to blitz the pea, bacon, spinach and onions (with seasoning) to a coarse paste, add some of the pasta water to loosen the pesto

- Combine the pasta and pesto and top with grated cheese to taste

Foods to point on WW purple

2sp tsp olive oil

2sp 20g 30% less fat cheese

Buon appetito, tutti!

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