Bacon and Ranch Pasta Salad

with Sugar Snap Peas

2 eggs

1 tsp olive oil

small saucepan

large saucepan

medium frypan

Bring a small saucepan of water to the boil for the eggs. Bring a large saucepan of salted water to the boil for the pasta and vegetables. Trim the stems from the sugar snap peas, removing the strings from one side. Finely chop the spring onion.

Cook 2 eggs in the small pan of boiling water for 8 mins for hard-boiled. Drain, then cool in cold water. Peel and coarsely chop the eggs.

Meanwhile, cook the pasta in the large pan of boiling water for 8 mins. Add the sugar snap peas and peas, return to the boil and cook for a further 2 mins or until the pasta is al dente and both peas are tender. Drain, then rinse under cold water to cool.

While the pasta is cooking, heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Remove the pan from the heat.

Combine the pasta and peas, egg, bacon, spring onion and ranch dressing in a bowl. Taste, then season with salt and pepper. Divide the pasta salad among bowls and enjoy!

Snip some chives into the salad for a herby boost.