Pea Pesto Pasta with Crispy Bacon



  • 1 cup peas – shelled (Ettrick Gardens)
  • 10 leaves Mustard Spinach (Oamaru Organics)
  • ½ cup olive oil
  • ½ cup cashews
  • ½ clove garlic
  • salt and pepper
  • 1 packet Hemp Pasta (Crooked Spaghetti)
  • 400g Streaky Bacon (Blue Mountain Butchery)
  • ¼ cup sundried tomatoes


  1. Place peas, mustard spinach, olive oil, cashews garlic and a generous hit of salt and pepper into a food processor and blend until well combined. Alternatively use a stick blender.
  2. Place bacon in a hot fry pan (no oil needed) and cook on a high heat until well browned. Set aside.
  3. Cook pasta as per packet instructions.
  4. Drain pasta and combine with ½ cup of the pesto, and sliced sundried tomatoes.
  5. Cut the bacon into squares and mix half through the pasta, reserving the other half the put on top after plating.
  6. Season with salt and pepper. Plate, top with bacon, enjoy!


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