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Refreshing Pasta with Peas, Pancetta and Mint
Refreshing Pasta with Peas, Pancetta and Mint

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. It’s quick to make and perfect with a glass of something cold and bubbly.

Allergens:
Cereals containing gluten
•Milk
•Celery
•Sulphites

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.

Total20 minutes
Active
DifficultyMedium

Ingredients

serving amount

½

Mint

2

Garlic Clove

200

Wheat Penne Pasta

(Contains: Cereals containing gluten)

2

Pine Nuts

1

British Smoked Bacon Lardons

1

Peas

1

Creme Fraiche

(Contains: Milk)

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

2

Parmesan Cheese

(Contains: Milk)

Nutritional information

/ per serving
Energy (kcal)889 kcal
Energy (kJ)3720 kJ
Fat47 g
of which saturates26 g
Carbohydrate84 g
of which sugars7 g
Protein31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Pot
•Grill Pan
•Bowl

Instructions

Finely chop the 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 the garlic and press down firmly. Peel off the skin and finely chop.

2

Cook the penne in the boiling water for 10 mins with a pinch of salt. Tip: Reserve some of the pasta water before you drain it, you might need it later on!

Toast the nuts
3

Brown off the pine nuts in a non-stick frying 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.

Crisp the pancetta
4

Heat a small splash 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 5 mins. Add in your garlic and fry for a further minute.

Stir in the creme fraiche
6

Now add a splash of water from your pasta to the pan with your peas and pancetta. Cook for 1 minute before stirring in the crème fraîche together with the vegetable stock pot and a few good grinds of black pepper.

7

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

8

Plate up your pasta, grate the parmesan over the top and sprinkle over your pine nuts. Tuck in and enjoy!

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