handful of mint leaves, chopped, plus extra to garnish (optional)
squeeze of lemon juice, plus grated lemon rind to garnish
400 g (13 oz) fusilli
4 streaky bacon rashers
25 g (1 oz) Parmesan cheese, grated, plus extra to serve
100 g (3 1/2 oz) ricotta cheese, crumbled
salt and pepper
Heat the oil in a small frying pan, add the garlic and cook over a very low heat for 5 minutes or until soft and golden.
Cook the peas in a small saucepan of boiling water for 2–3 minutes or until just tender. Drain, then cool under cold running water and drain again. Place half the peas, the garlicky oil, reserving a little to coat the pasta, the garlic cloves, mint, lemon juice to taste and salt and pepper in a food processor or blender and whizz together.
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Cook the bacon under a preheated medium grill for 10 minutes, turning once, or until crisp and cooked through.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the reserved garlicky oil, adding a little cooking water to loosen. Stir through the whole peas and Parmesan, spoon into serving bowls, top with dollops of the pea purée, the ricotta, crumble over the bacon and serve with extra mint leaves and Parmesan.