Creamy Bacon, Leek and Pea Pasta Spirals

Creamy Bacon, Leek and Pea Pasta Spirals

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 8, 2015.
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A creamy spiral pasta with bacon, leek and peas, served with grated cheese and basil

Ingredients

CREAMY BACON, LEEK AND PEA PASTA SPIRALS

  • 350 g pasta spirals
  • 1 1/2 cups frozen peas, defrosted
  • 250 g streaky bacon, finely diced
  • 1 white onion, thinly sliced
  • 1 leek, white and pale green part only, thinly sliced
  • 1 cup crème fraîche
  • 2 eggs, lightly beaten
  • 1/2 cup grated colby cheese
  • 1/2 bag roughly chopped baby spinach leaves

TO SERVE

  • 2 tablespoons grated colby cheese
  • 1/4 cup roughly torn basil leaves (optional, adults)

Steps

  1. a large pot of salted water to the boil.
  2. Cook pasta in pot of boiling water for 8–10 minutes. Add peas and cook for a further 1 minute until pasta is ‘al dente’ (just tender). Reserve ½ cup of pasta water then drain and return to pot. Drizzle with olive oil and cover to keep warm.
  3. While pasta is cooking, heat olive oil in a large, deep, fry-pan on high heat. Cook bacon for 3–4 minutes, stirring until golden. Remove with a slotted spoon, reserving the oil. Reduce heat to medium and cook onion and leek for 4 minutes until tender, taking care not to let them burn. Return bacon to pan, remove from heat and stir through crème fraîche.
  4. Working quickly, add bacon sauce mixture to pot of cooked pasta with eggs, cheese and spinach. Season with salt and pepper, and toss gently to combine. The residual heat of the pasta will the cook eggs.
  5. Divide creamy bacon, leek and pea pasta spirals between bowls or plates. Sprinkle with cheese and basil (if using).

Nutritional Information

Energy 2588 kj
619 kcal
Protein 27.7g
Carbohydrate 59.7g
Fat 29.3g