Summer is just around the corner; easy fresh & vibrant dishes are always a winner.
This Crispy pancetta & pea pasta is one of those midweek meals you can just throw together in 15 mins. Works well as a pasta salad too
Best served with a short shape, we have chosen to pair this with our Trottole Pasta
INGREDIENTS | SERVES A FAMILY OF 4
• 400 g short shape (we went with Trottole)
• 200 g frozen green peas
• 280 g pancetta - cut into small pieces
• 4 garlic cloves - minced
• 50g unsalted butter
• 50g olive oil
• 1 tsp salt
• 2 tsp black pepper
• 2 tsp red pepper flakes (optional on top)
• 50g grated Pecorino Romano
METHOD
Cook the pasta in a large pot with boiling salted water. Drain, reserving ½ cup of the cooking water.
In a pan over medium heat, heat olive oil and butter. Add pancetta, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic, cook for 2 minutes. Stir in peas and season with salt, black pepper and red pepper flakes. Sauté for 3 minutes, stirring from time to time.
Add cooked pasta and parmesan, toss and add a generous splash of cooking water. Stir until pasta is coated with butter sauce.
Serve and chili flakes & top with Parmesan - Buon appetito!
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