500g spaghetti or vermicelli
1kg large bulb spring onions
1 tbspn MCT Oil
4 bacon rashers chopped (use low fat bacon)
2 tspns plain flour
1 cup chicken stock
1/2 cup white wine
1 cup shelled fresh peas
Cook the paste in a large pan of rapidly boiling salted water until al dente. Drain and return to the
pan. Meanwhile trim the outer skins and ends from the onions, leaving only a small section of the
green stem attached.
Heat the MCT Oil in a large saucepan. Add the bacon and onions and stir over low heat for 4
minutes or until golden. Sprinkle the flour lightly over the top and stir for 1 minute. Add the
combined stock and wine and stir until the mixture boils and thickens slightly. Add the peas and
cook for 5 minutes or until the onions are tender. Add black pepper to taste. Add the mixture to
the pasta and toss gently. Garnish with sprigs of fresh herbs if you like.
1kg large bulb spring onions
1 tbspn MCT Oil
4 bacon rashers chopped (use low fat bacon)
2 tspns plain flour
1 cup chicken stock
1/2 cup white wine
1 cup shelled fresh peas
Cook the paste in a large pan of rapidly boiling salted water until al dente. Drain and return to the
pan. Meanwhile trim the outer skins and ends from the onions, leaving only a small section of the
green stem attached.
Heat the MCT Oil in a large saucepan. Add the bacon and onions and stir over low heat for 4
minutes or until golden. Sprinkle the flour lightly over the top and stir for 1 minute. Add the
combined stock and wine and stir until the mixture boils and thickens slightly. Add the peas and
cook for 5 minutes or until the onions are tender. Add black pepper to taste. Add the mixture to
the pasta and toss gently. Garnish with sprigs of fresh herbs if you like.
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