Pasta with Peas and Pancetta
This pasta dish with peas and pancetta is the perfect mix of sweet, salty and superb’and healthy, too.
Best Health Magazine, October 2008
| Servings |
| 4-6servings |
| Servings |
| 4-6servings |
Ingredients
- 2 tbsp olive oil
- 1 package spaghetti or linguine (for a nuttier flavour and more nutrients, try spelt or Kamut pasta)
- 1 cup frozen sweet peas (high in protein and vitamin C)
- 1/4 cup fresh mint finely chopped (aids digestion)
- 3 cloves garlic minced (helps protect against cancers of the digestive system)
- 2 oz pancetta diced (substitute lean bacon, if desired)
- red onions chopped
- Parmesan cheese freshly grated
- 2 lemons juiced (citrus helps protect the cardiovascular system)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
Recipe Notes
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
