Ingredients

Method

• 500 g spaghetti pasta
• 1 x 400 g cannellini beans, drained
• 125 ml olive oil
• 2 lemons, juiced
• sea salt and freshly ground black pepper, to taste
• 200 g bacon, roughly chopped
• 20 g parsley, chopped

Method

Ingredients

Cook the pasta in boiling salted water until al dente.

Blend the beans, olive oil and lemon juice until smooth. Season to taste.

Fry the bacon in a hot pan until crispy.

Toss the sauce through the pasta and serve topped with the bacon and parsley.

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