Preheat oven to 190°C. To a foil-lined baking tray, add 700g of the frozen peas and all of the cooking bacon evenly across the tray. Pop in the oven for 30 minutes.

Meanwhile, toast the mixed nuts in a large frying pan for around 3 minutes over a medium heat, then transfer to your food processor/blender.

Cover the remaining 200g of frozen peas in boiling water for the same amount of time.

To your processor, add the olive oil, fresh basil and the juice of half a lemon. Season with salt and pepper, then pulse for a couple of bursts.

Rinse the peas to cool them down, then add them to your food processor. Blend until you achieve a pesto consistency.

Cook your pasta in heavily salted water, timer set to the packet time minus 2 minutes. Reserve a big mug of pasta water before draining.

Add your pasta back into your pan with a generous splash of pasta water, stir to combine, then add your crispy bacon and peas into the pan (you can reserve some to top if you fancy)

Divide into meal prep containers and top with lemon wedges and an extra crack of black pepper. Enjoy!