Fettuccine with creamy cauliflower, peas and bacon crumble

Instructions

1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Add peas for last 1 minute of cooking. Drain and return pasta and peas to pan.
2. Meanwhile, line a large baking tray with foil and place under grill. Preheat grill on high. Process bacon in a food processor until finely chopped. Stir in breadcrumbs and half the parmesan. Spread bacon mixture over hot baking tray. Grill for 6–8 minutes, stirring every 2 minutes, or until mixture is golden and crisp.
3. Meanwhile, place cauliflower, ¼ cup (60ml) stock and garlic in a large microwave-safe bowl. Microwave, covered, on High (100%), stirring halfway through cooking, for 5–6 minutes or until tender and heated through. Using a stick blender, blend cauliflower mixture, juice and remaining stock and parmesan until smooth. Season with salt and pepper.
4. Add cauliflower mixture to pasta mixture with half the parsley and toss to combine. Serve pasta topped with remaining parsley, bacon mixture and zest.