It’s still summer, so summer dishes I’m still making! An easy week night pasta dish with zingy flavours and bright green veggies. Delish!
Creamy White Wine Linguine with Lemon, Bacon, Spinach & Peas
- 150 - 200 g pasta of choice, I used linguine
- 150 g sliced smokey bacon (leave out to make it vegetarian)
- 75 g peas, frozen
- 200 g spinach, roughly chopped
- 1 small shallot, finely chopped
- 2-3 garlic cloves, minced
- 2 tbsp olive oil
- ½ cup / 120 ml dry white wine
- 50 ml cream
- 50 g grated Parmesan + more for serving
- Zest of 1 lemon
- Pepper & Salt
- 1/3 chicken or vegetable stock cube (optional, I like the flavour it adds, but nice without too)
- Pinch of Chili flakes (optional)
Bring a large pot of generously salted water to the boil and add the pasta. Cook for 2 minutes less than on the packaging (as it will cook further in the sauce). Drain the pasta, keeping 1/2 cup of the starchy water to thicken the sauce later.
In the meantime heat a drop of olive oil to a large pan and add the bacon. Cook until crispy, ± 5 minutes. When done, remove from the pan and set aside. Leave the oil in the pan!
To the same pan add the shallots and if needed an extra drop of olive oil. Sauté until translucent and fragrant, ± 2 minutes. Add the garlic and sauté together for another 2 minutes.
Deglaze the hot pan with the white wine, stir with a wooden spoon and scrape all the brown bits from the bottom of the pan. Let simmer for 2-3 minutes to let the alcohol evaporate.
Add the cream and crumble in the stock cube if using. Let it bubble for a minute, then add the grated parmesan. Stir well so the cheese melts.
Add the spinach and the peas, keep stirring until the spinach has wilted.
Add the bacon back into the pan and grate in the zest of 1 lemon, give it a good stir.
Now add the pasta and stir well, I like to use tongs for this. Keep stirring vigorously while adding a few drops of pasta water at a time (you won't need all the pasta water). Let it simmer for ± 2 minutes to thicken.
Taste the sauce and season with salt and pepper if needed.
Serve immediately with an extra grating of parmesan cheese and a pinch of chili flakes if you like.