• Bring a 20cm or 8" pan of generously salted water to the boil; use 1½-2 teaspoons of water for a pan this size. Then cook the pasta as per the cooking instructions, less 30 seconds or so.
• If you are using frozen peas, defrost them by running them under cold water for 3-4 minutes.
• Whilst the pasta water comes to a boil, heat a 28cm or 11" non-stick skillet or frying pan over a medium-high heat, and when it is hot, cook the bacon until crispy. This will take 2-3 minutes on each side. When the bacon is cooked, transfer it to some kitchen paper to absorb excess fat.
• Fry the cod in the bacon fat, cook skin side down for 3 minutes and then for 1-2 minutes on the flesh side, then remove from the pan.
• The pasta should now be very close to cooked when you think it is ready; throw the peas in for 30 seconds. Then scoop out 75-100ml (⅓ Cup) of the cooking water and set it aside before draining the pasta.
• Tip the drained pasta into the pan that you cooked the bacon and fish in, then toss to coat in the cooking oils.
• Remove the pan from the heat and stir through the pesto, adding just enough of the cooking water to create a creamy coating.
• Remove the skin from the fish, then flake it into the pasta.
• Crumble the bacon and add it to the pasta, setting a little aside to sprinkle over at the end.
• Carefully stir to combine taking care not to break up the fish too much.
• Serve sprinkled with the remaining bacon.

How to make Homemade Basil Pesto:

• If you are making your own pesto, toast the pine nuts in a dry frying pan before cooking the bacon.
• Transfer to a mini blender or pestle and mortar and add the remaining ingredients, and blitz until an appropriate texture is achieved.