With minimal effort required and fresh, tasty flavours this healthy dish will soon be a family favourite!

Ingredients (serves 4):
300g dried spaghetti or treat yourself with some fresh pasta
200g bag of young leaf spinach
100g smoked bacon medallions or lardons
200g frozen petit pois, defrosted
3 sprigs fresh mint, leaves picked and chopped
1 garlic clove, chopped or use lazy garlic
40g Parmigiano Reggiano, grated
5 tbsp vegetable oil
1 tsp white wine vinegar
4 eggs

Method:
1. Bring a pan of water to the boil and cook the pasta for 10-12 minutes for the dried or 5 minutes for the fresh. Drain but reserve 150ml of the cooking water, then stir the spinach into the warm pasta to wilt.

2. Cook the bacon or lardons in a frying pan until nice and crisp, then chop into small pieces.

3. In a food processor, add the petit pois with the mint, garlic, cheese, reserved pasta water and vegetable oil, and whizz until mixed but not smooth.

4. Bring a small pan of water to the boil, add the vinegar then carefully add eggs one at a time. Cook for approximately two minutes so they are set but still soft in the middle.

5. Combine the pasta and spinach with the pea and mint mix.

6. Divide between four bowls, scatter over the bacon pieces and place a poached egg on top.