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Penne with Peas and Pancetta

Penne 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
4
Nr of servings
Difficulty Level

Ingredients

  • 450 g dried penne pasta
  • 350 g Birds Eye Peas
    Deliciously Tender Garden 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)
  • 12 slices pancetta or streaky bacon
  • salt

Method

  1. Cook the penne in a pan of water for about 10–12 minutes, following the packet instructions, until ‘al dente’. Drain well
  2. Cook the peas for 2 minutes then drain well 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
Serving tip

Replace the penne with other pasta such as spaghetti or tagliatelle for a bit of variety.

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