Green Pea, Mint and Bacon Sauce
Peas provide fiber and plant protein; the source's version with toppings has about 2.1–2.7 g carbohydrates per 30 g. Mint and lemon brighten the mild cashew flavor, while crisp bacon adds a savory finish. For freezer prep, freeze the base without bacon and cheese, then add them after reheating.
Put the green peas (150 g), cashews (50 g), mint leaves (25 g), garlic (2 g), lemon (10 g) for its juice and ground ginger (1 g) in a blender. Add the water (200 g), salt (to taste), black pepper (to taste) and herbes de Provence (1 g). Blend until creamy.
Transfer the sauce to a pot, add a little broth if needed, bring the sauce to a boil, then boil gently for 5 minutes.
Thinly slice the bacon (70 g) and fry it in a dry pan for about 6 minutes, turning the pieces from time to time, until crisp. Leave the bacon on paper towel for about 2 minutes to absorb excess fat.
Stir the mascarpone (30 g) and grated parmesan (5 g) into the hot sauce. Add the crisp bacon just before serving.
For freezer prep, cool the base completely before adding bacon and cheese, portion into 30 g servings and freeze for about 4 hours until solid. Add the mascarpone, parmesan and bacon after reheating.
For the source version with bacon and cheese, 100 g contains about 160–190 kcal, 6–8 g protein, 13–15 g fat and 7–9 g carbohydrates; 30 g provides about 2.1–2.7 g carbohydrates.
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