Penne Pasta with Peas and Pancetta and Cream

1 hour

Preparation time

Nr of servings

Ingredients

1 tablespoon rapeseed oil
30 g butter
150 g pancetta, diced
4 shallots, peeled and diced
1 clove of garlic, peeled and finely chopped
350 g frozen peas
350 ml double cream
60 g freshly grated parmesan cheese
Sea salt and black pepper
400 g dried penne or spaghetti, cooked
Fresh basil and parmesan, to garnish
4 rashers bacon grilled until crispy, for garnish

Method

Heat the oil and butter in a heavy based pan and fry the diced pancetta for 1 minute. Add the shallots and garlic and fry for 3 minutes or until soft. Add the peas and coat them in the mixture and add the double cream and simmer for 2 – 3 minutes. Add the parmesan cheese and season well with the sea salt and black pepper. Toss the sauce into the hot pasta and serve.
Garnish with the fresh basil, crispy bacon and parmesan cheese.

Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Nutritional Information

	KCal	Fat	Sat.fat	Sugar	Salt
Info per serving	1160 Kcal	73.6 g	40.9 g	8.1 g	4.2 g

* The nutritional information relating to a prepared statement after serving (190g)

**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.

Penne Pasta with Peas, Pancetta and Cream

Ingredients

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Nutritional Information

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