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This is an ideal and tasty mid-week meal made with my vegetable of the week: mange-tout!

This green is a sign that spring is coming; it can be eaten raw, stir-fried, steamed, boiled and whichever way you choose, it gives that little bit of ‘oompf’ to your dish.

I was happy to stumble across some gluten-free spaghetti a couple of weeks ago and was even happier to finally use it in a dish like this. I found that it needed a couple more minutes in boiling water than your normal spaghetti to get it to that balance of done-but-still-a-bit-al-dente stage that I like but each to their own.

I still had a couple of strips of outdoor-bred smoked bacon left after my last dish which nestled nicely along with the mange-tout.

Ingredients:

– 3 strips of trimmed, outdoor-bred smoked bacon, diced
– 200g mangetout left whole
– 150g spinach
– ½ chopped deseeded red chilli, chopped
– Handful of roughly torn rocket
– Zest of ½ lemon
– Juice of ½ lemon
– 50g sesame seeds
– 2 sliced and diced garlic cloves
– Light sprinkling sea salt (I used my organic Dead Sea salt with basil for this recipe)
– 150g gluten-free spaghetti

Method:

– Get your spaghetti into a pan and boil for 14 minutes if it’s gluten-free, 11-12 if not.
– In a non-stick pan, gently brown the bacon and then set to one side, very often you’ll find that you won’t need any oil to do this.
– Scatter the sesame seeds into the pan and add they start to make noise and get a bit oily, add in the garlic, chilli and stir together for 1 minute.
– Pop the mangetout, lemon zest and juice into the pan stir together, and then toss the bacon back in, the mangetout will start to pop.
– Transfer the lot into a large bowl, mix together with the rocket and spinach before seasoning well.
– Drain your spaghetti, drizzle in a little extra-virgin olive oil, separate into bowls, dish your yummy mixture over and serve.

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