Ultimate Bacon and Green Pesto Pasta Recipe. Why It’s Not Pea Soup?

Ultimate Bacon and Green Pesto Pasta Recipe. Why It’s Not Pea Soup?

Let’s be real: on a cold, rainy day, nothing beats a bowl of pea and ham soup. It’s cozy, it’s nostalgic, and it whispers, “I love you” in carbs. But… when it’s 39°C outside and your kitchen feels like Satan’s sauna, soup is a hard pass. You’re not about to simmer bones for hours or argue with a ham hock. So, what now? What can we possibly make for supper that is quick and easy but yet still comforting a classic pea and ham soup? Entering the room: TA-DA (drumroll please) Bacon & Green Pesto Pasta! This dish is so quick, so easy peasy lemon squeezy, it’s literally summer’s answers to “I can’t adult today!”

BONUS: It pairs beautifully with Fairview’s Darling Sauvignon Blanc like a pair of flip-flops with no regrets.

The Recipe: Bacon and Green Pesto Pasta, But with a Side of Chaos!

(Inspired by BBC Good Food but hijacked by my need for bacon and coconut cream.)

Ingredients For the Bacon and Green Pesto Pasta: (Serves 4, or 1 if you’re stress-eating climate grief):

• 300g penne pasta (because tubes hold sauce like edible cargo pants)

• 250g baby spinach (washed, unless you enjoy gritty pesto)

• 50ml boiling water (for compacting spinach like a Tetris champion)

• 1 garlic clove (seriously? Just add 5—no judgment here)

• Zest and juice of 1 lemon (because life’s too short for bland pasta)

• 200ml coconut cream (adds luxury, hides tears)

• 200g tender peas (petit pois, if you’re feeling fancy)

• 100g Fairview Salada Blanc cheese (or Parmesan, vegan cheese, or crushed dreams)

• 3 thick smoked bacon rashers diced (the hero we deserve)

• 1 Knorr chicken stock pot (or veggie stock for plant-based pandemonium)

• Handful of basil (for vibes)

• Willow Creek Parmesan-infused garlic olive oil (or regular olive oil + a prayer)

• Garnishes: Fairview feta, red pepper chili flakes, Banhoek chili oil, fresh basil leaves, lemon zest and cracked pepper

Putting the Bacon and Green Pesto Pasta Together:

• Blitz the Greens (Like a Boss):
  • Toss spinach, lemon zest/juice, and boiling water into a food processor. Blitz until it looks like Shrek’s smoothie. PRO TIP: The hot water shrinks the spinach so you can cram in more guilt-free greens.

• Peas, Please (And Coconut Cream):
  • Blend 200g peas with coconut cream until smoother than a politician’s apology. Add Salada Blanc cheese and pulse. Pour this emerald potion into a deep saucepan with the spinach mixture.

• Basil, Garlic, and Parmesan (The Flavor Trifecta)
  • Toss a handful of basil leaves, 1 garlic clove, and a generous sprinkle of Parmesan (or vegan cheese) into the food processor. Whizz until it’s smoother than a jazz saxophonist’s solo.
    • Add this fragrant green goodness to the spinach and pea mixture in the saucepan.
      • add the Knor chicken stock pot (or veggie stock for plant-based pals) and let it all gently simmer for 10 minutes. Stir occasionally, like you’re casually stirring up drama in a group chat.

• Bacon: The Crispy Plot Twist:
  • Fry cubed bacon until golden. Set them aside like your resolve to eat salad all summer.

• Pasta: The Main Event:
  • Cook penne in salted water until al dente. Drain but save a mug of pasta water… it’s the culinary equivalent of duct tape.

• Sauce It Up (Rule #1: Pasta Joins Sauce, Not Vice Versa):
  • Toss pasta into the pea and spinach pesto sauce. Add splashes of pasta water until it clings like a stage-five clinger.

• Garnish Like You’re on MasterChef (But Lazier):
  • Serve in bowls. Top with bacon, feta, extra peas, chili flakes, a drizzle of Banhoek oil for that extra kick, basil leaves, sprinkling of lemon zest, and pepper. Optional: Light a candle and ignore the dishes.

Wine Pairing: Fairview Darling Sauvignon Blanc 2024

This wine is basically the cool aunt of your fridge: crisp, zesty, and here for a good time. Its citrusy zing cuts through the coconut cream and cheese, while the herbaceous notes winks at the peas and basil. Plus, sipping it feels like an aircon for your soul.

How to Serve This Without Losing Your Mind

• Eat in the shade. If a mosquito joins, charge it rent.
• Pair with denial. Ignore the fact that it’s 39°C and focus on the chili oil.
• Double the bacon. The recipe says 3 rashers, but let’s be honest… math is subjective.

Final Thoughts: Summer Survival Mode

This pasta is for days when you want to feel fancy but lack the energy to care. It’s vibrant, creamy, and unapologetically lazy. If anyone judges your bacon-to-green ratio, remind them it’s your heatwave.

Now go blend, fry, and pour yourself a very tall glass of Sauvignon Blanc.

(P.S. Tag @myboozykitchen if you nail this—or if it’s a disaster. We’re here for both.)