Pea and Edamame Orecchiette with Veggie Lardons

• 100g Orecchiette Pasta
• 50g frozen peas
• 50g frozen edamame beans
• 2 tbsp Greek Yoghurt
• 2 garlic cloves, chopped
• Handful of fresh mint leaves
• Juice of 1 lemon
• 50g Parmesan Cheese
• 60g "This Isn't Bacon Lardons" Veggie Lardons
• Extra-Virgin Olive Oil
• Salt
• Pepper

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1. In a pan of boiling water, cook your Orecchiette pasta according to the packet instructions.
2. Place the frozen peas and edamame beans in a small bowl and cover with some boiling water, leaving to defrost for roughly 5-6 minutes. Drain when defrosted.
3. In a blender, place the defrosted peas and edamame beans, the greek yoghurt, chopped garlic, lemon juice, fresh mint leaves and a good seasoning of salt and pepper and blend until the sauce is completely smooth and creamy. If the sauce is a bit thick still, a couple of spoonfuls of the pasta water works really well.
4. In a frying pan, heat some olive oil and cook the veggie bacon lardons over a medium heat for roughly 5-6 minutes, stirring occasionally until the lardons are crispy and golden.
5. Drain the pasta and spoon in the sauce and mix until everything is combined. Spoon onto a plate, sprinkle over the bacon lardons and finish with a sprinkling of parmesan cheese.