- Cook the fusilli in a large pan of boiling water for 8-10 minutes or until al dente. Scoop out plenty of the pasta water and drain well.
- Meanwhile, boil the peas in a pan of boiling water for 1 minute. Drain and chuck into a blender. Add the feta, basil, garlic, lemon juice and a good pinch of salt. Pour in 150ml of the pasta water and blitz into a smooth sauce.
- Chuck the pasta back into the pan you cooked it in and pour over the sauce. Mix well. Let’s get your pasta perfect. If the sauce is not shiny, add 30-40ml of the pasta water and mix. Once that’s sorted, check the salt and lemon, adding more to taste. Generally, I find it needs a good pinch of salt and a few more drops of lemon. Mix well. Once you are happy, dish up and drizzle over the olive oil. Serve immediately with chilli flakes if you like them…..
- Now this is dead cheeky, but hey, I am. Crispy bacon bits go phenomenally well with this. So if you fancy a cherry on top, whilst the pasta is cooking, heat a non-stick frying pan over a high heat and add the bacon. Cook for 2-3 minutes until really golden. Turn, reduce the heat to low and cook, turning occasionally, for 3-4 minutes until crispy. Set onto kitchen paper for a few minutes to go even crispy. Crunch opver the bowls of pasta and dive in.
300g frozen peas
A handful of basil leaves
1 clove garlic
The juice of ½ a lemon, plus extra if needed
2 tbsp olive oil
Chilli flakes to serve (optional)
6 rashers streaky bacon – optional extra, see below