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
Preparation
- 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).
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
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.