Fettuccine with creamy cauliflower, peas and bacon crumble
Uncooked fresh fettuccine pasta
Frozen green peas
1 cup(s), (120g)
112 g, (Buy 125g) fat trimmed, chopped
25 g, (⅓ cup)
Grated parmesan cheese
⅓ cup(s), (25g)
500 g, frozen florets
1 cup(s), (250ml)
½ clove(s), (1 tsp) crushed
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
Fresh lemon rind
2 tsp, finely grated
- 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.
- 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.
- 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.
- Add cauliflower mixture to pasta mixture with half the parsley and toss to combine. Serve pasta topped with remaining parsley, bacon mixture and zest.