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Italian Recipes

Refreshing Pasta

Refreshing Pasta

Refreshing Pasta

with Peas, Pancetta and Mint

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Fred Astaire and Ginger Rogers, Batman and Robin, Bert and Ernie. Some things were born to go better together. There are certain culinary marriages that endure the slings and arrows of foodie fashion and this dish is a testament to one such union. Marrying a time-honoured mixture of fresh peas, mint and pancetta this recipe spins a classic combination into a light, summery ensemble. With fresh pasta it’s quick to make and perfect with a glass of something cold and bubbly.

Allergens:

Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active

DifficultyMedium

Ingredients

/ serving 2 people

½

Mint

1

Garlic Clove

220

Wheat Penne Pasta

(Contains: Cereals containing gluten)

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

2

Pine Nuts

1

British Smoked Bacon Lardons

¾

Peas

3

Creme Fraiche

(Contains: Milk)

2

Parmesan Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)780 kcal

Energy (kJ)3264 kJ

Fat36 g

of which saturates20 g

Carbohydrate85 g

Protein29 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Strainer

•Grill Pan

•Plate

Instructions

Finely dice garlic

1

Bring a large pot of water to the boil. Roughly chop the mint leaves. Place the flat side of a large knife on your garlic clove and press down firmly. Peel off the skin and finely dice the clove.

2

Cook your pasta in the boiling water for 10 mins with the stock pot and 1/4 tsp of salt. Tip: Keep a couple of tbsp of pasta water before you drain it.

Toast the pine nuts

3

Brown off the pine nuts in a non-stick pan on medium-high heat. Tip: They should take a few mins to start browning but watch them like a hawk as they can burn really easily. Once toasted take them out of the pan and keep them for later.

Fry pancetta

4

Heat 1 tsp of olive oil in the same pan on medium-high heat. Cook the pancetta until it goes crispy around the edges.

5

Add in the peas and continue to cook for a couple of mins. Add in the garlic for a further minute.

Add crème fraîche

6

Add a couple of tbsp of the water from the pasta into the pan with the peas. Cook for a minute before stirring in the crème fraîche.

7

By now your pasta should be ready. Drain the pasta and mix it into your sauce together with the chopped mint.

8

Plate up your pasta, grate your parmesan over the top and sprinkle over your pine nuts. Prepare your taste buds to trip the light fantastic.

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