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

 

Pasta with Peas and Pancetta
Pasta with Peas and Pancetta
Servings
4-6servings
Servings
4-6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Cook pasta.
  2. 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.
  3. 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.
  4. 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