400 g orecchiette pasta
6 rashers short cut bacon, roughly chopped
250 g sugar snap peas, trimmed, cut in half lengthways
4 green spring onions, thinly sliced
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint
¾ cup buttermilk
½ cup Greek natural yoghurt
2 tbsp white balsamic vinegar
2 tbsp olive oil
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain and cool.
- Cook bacon in a lightly oiled, non-stick frying pan over a medium heat for about 5 minutes, or until crisp. Drain on absorbent kitchen paper.
- To make dressing, combine all ingredients in a medium jug. Mix well.
- Combine pasta with bacon, dressing, peas, onions, parsley and mint in a large bowl. Toss well.