Pancetta & Pea Pasta

Summer is just around the corner; easy fresh & vibrant dishes are always a winner.

This Crispy pancetta & pea pasta is one of those midweek meals you can just throw together in 15 mins. Works well as a pasta salad too

Best served with a short shape, we have chosen to pair this with our Trottole Pasta

INGREDIENTS | SERVES A FAMILY OF 4

• 400 g short shape (we went with Trottole)

• 200 g frozen green peas

• 280 g pancetta - cut into small pieces

• 4 garlic cloves - minced

• 50g unsalted butter

• 50g olive oil

• 1 tsp salt

• 2 tsp black pepper

• 2 tsp red pepper flakes (optional on top)

• 50g grated Pecorino Romano

METHOD

1. Cook the pasta in a large pot with boiling salted water. Drain, reserving ½ cup of the cooking water.

2. In a pan over medium heat, heat olive oil and butter. Add pancetta, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic, cook for 2 minutes. Stir in peas and season with salt, black pepper and red pepper flakes. Sauté for 3 minutes, stirring from time to time.

3. Add cooked pasta and parmesan, toss and add a generous splash of cooking water. Stir until pasta is coated with butter sauce.

4. Serve and chili flakes & top with Parmesan - Buon appetito!