Fusilli with Peas and Pancetta

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
An indulgent pasta dish that is quick to make
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

450 
g
 
Dried Fusilli pasta
350 
g
 
Birds Eye Peas
1 
tablespoon
 
olive oil
15 
g
 
Butter
2 
tablespoons
 
Fresh mint (shredded)
50 
g
 
Parmesan cheese (grated)
Freshly ground black pepper
Shaved parmesan pieces (to garnish)
1 
tablespoon
 
Flat leaf parsley (chopped)
2 - 4 
Slices pancetta or streaky bacon
Salt

Our method

  1. Cook the fusilli in a pan of water for about 10–12 minutes, following the packet instructions, until ‘al dente’. Drain well
  2. Refer to pack cooking instructions to cook the peas and keep hot.
  3. Meanwhile, heat the oil and butter in a frying pan. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper and roughly chop into pieces
  4. Toss all the ingredients together in a large bowl and season to taste
  5. Garnish with the Parmesan shavings and serve piping hot
Replace the fusilli with other pasta such as spaghetti or tagliatelle for a bit of variety.
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
770
29 g