Penne with Peas and Pancetta

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Penne with Peas and Pancetta

An indulgent pasta dish that is quick to make
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

450 
g 
dried penne pasta
350 
g 
Birds Eye 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

Preparation

  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.

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
770
29 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.