A healthy twist on an Italian classic with Parmesan, Crème fraiche and Bacon lardons.
60g Parmesan, grated
50g half fat crème fraiche
1 courgette, julienned
80g frozen peas
140g wholemeal spaghetti
90g smoked bacon lardons
2 garlic cloves, finely chopped
handful snipped chives
Mix 2/3s of the cheese, egg and crème fraiche in a bowl with a little pepper.
Using a vegetable peeler slice the courgette into ribbons. Then slice the ribbons lengthwise into spaghetti shaped strings. (Alternatively you could use a spiralizer or julienne peeler if you have one).
Cook the spaghetti to al dente following pack instructions. Add the peas in the last few minutes of cooking time and bring back to the boil.
While the spaghetti is cooking fry the bacon and garlic in a non-stick pan for several minutes until the bacon starts to go crisp.
When the pasta and peas are done drain and add to the bacon and garlic.
Now add the cheese mixture and courgette spaghetti. Mix well so that the sauce covers the hot pasta.
Spoon the pasta into serving bowls. Serve immediately with a sprinkling of snipped chives and a grating of black pepper and the extra parmesan cheese.
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