5 mins
preparation time
20 mins
cooking time
Intermediate
4
Servings
An indulgent pasta dish that is quick to make
Preparation
- Cook the penne in a pan of water for about 10–12 minutes, following the packet instructions, until ‘al dente’. Drain well
- Cook the peas for 2 minutes then drain well and keep hot.
- 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
- Toss all the ingredients together in a large bowl and season to taste
- Garnish with the Parmesan shavings and serve piping hot
Tip!
- Replace the penne with other pasta such as spaghetti or tagliatelle for a bit of variety.
Ingredients
Product Ingredients
Ingredients List
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
