15 mins
cooking
Easy
4
Servings
On the table in less than 15 minutes this is a great way to showcase super sweet Birds Eye Peas. Staple foods from the fridge, freezer and cupboard are all married in the magic “sauce” of the pasta water.
Our method
- Cook the pasta as per pack instructions in plenty of boiling water.
- As the pasta cooks heat a small frying pan over medium heat. Add the pancetta and cook for 4-5 minutes until golden and crisp. Remove and drain on kitchen paper.
- For the last minute of cooking the pasta remove 1 cup of the water from the pan and set aside. When cooked drain the pasta and return to the pan.
- Add the peas, pancetta, mascarpone and plenty of freshly ground pepper. Add the pasta water and stir gently to combine.
- In a small bowl mix together the chopped parsley and lemon zest.
- Serve in warmed bowls with a little parmesan cheese on the top. Sprinkle with a little of the lemon and parsley mixture.
Tip!
- Try a meat free version by substituting toasted pine nuts for the pancetta.
- The chopped lemon and parsley makes a great topping to grilled meat or fish.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
300
g
pappardelle, dried
80
g
pancetta, unsmoked
225
g
Garden Peas 375g
50
g
mascarpone cheese
1
tablespoon
parsley, chopped
1
tablespoon
lime zest, chopped
parmesan cheese
to serve
pepper, freshly ground
