Cook your frozen peas according to the packet instructions.
Place 300g of the cooked peas into a food processor along with the lemon juice, basil, garlic, crème fraîche, parmesan cheese and water, then season with salt and pepper. Whizz everything up until you get a smooth sauce.
Pour the sauce into a frying pan and let it simmer so the sauce cooks through.
Cook your pasta according to packet instructions.
While your pasta is cooking, fry the pancetta cubes in a sauce pan until golden and then add the rest of the peas.
When your pasta has 3-4 minutes left poach your eggs.
Drain your pasta and stir it into the pea sauce to coat. Place the pasta in a bowl, spoon on the pancetta and peas. Place your egg on top and season with salt and pepper.
Grate some more parmesan on your pasta and enjoy!
View the recipe instructions at Globe Scoffers
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