Pasta with Peas and Pancetta
This pasta dish with peas and pancetta is the perfect mix of sweet, salty and superb—and healthy, too.
Ingredients
2 tbsp (30 mL) olive oil
1 package (454 g) spaghetti or linguine (for a nuttier flavour and more nutrients, try spelt or Kamut pasta)
1 cup (250 mL) frozen sweet peas (high in protein and vitamin C)
1/4 cup (50 mL) fresh mint, finely chopped (aids digestion)
3 cloves garlic, minced (helps protect against cancers of the digestive system)
2 oz (60 g) pancetta, diced (substitute lean bacon, if desired)
Red onions, chopped
Freshly grated Parmesan cheese
2 lemons, juiced (citrus helps protect the cardiovascular system)
1 package (454 g) spaghetti or linguine (for a nuttier flavour and more nutrients, try spelt or Kamut pasta)
1 cup (250 mL) frozen sweet peas (high in protein and vitamin C)
1/4 cup (50 mL) fresh mint, finely chopped (aids digestion)
3 cloves garlic, minced (helps protect against cancers of the digestive system)
2 oz (60 g) pancetta, diced (substitute lean bacon, if desired)
Red onions, chopped
Freshly grated Parmesan cheese
2 lemons, juiced (citrus helps protect the cardiovascular system)
Directions
- Cook pasta.
- Meanwhile, heat olive oil over medium heat; add pancetta and cook until edges are crispy. Stir in red onion and garlic and cook until soft, about 5 minutes. Remove from heat.
- Add frozen peas to boiling pasta for the last few minutes of cooking. Ladle out 1/2 cup (125 mL) of pasta water and set aside.
- Drain peas and pasta, then return to saucepan and top with pancetta mixture. Stir in lemon juice and mint, and season with Parmesan cheese and pepper. If dish is too dry, stir in pasta water a little at a time.
Nutritional information
PER SERVING
382 calories
14 g protein
10 g fat (3 g saturated fat)
63 g carbohydrates
2 g fibre
8 mg cholesterol
138 mg sodium
382 calories
14 g protein
10 g fat (3 g saturated fat)
63 g carbohydrates
2 g fibre
8 mg cholesterol
138 mg sodium
Best Health Magazine, October 2008
