Refreshing Pasta,
with Mange Tout, Pancetta and Mint
- Cereals containing gluten
- Milk
- Celery
- Sulphites
Fred Astaire and Ginger Rogers, Batman and Robin, Bert and Ernie. Some things were born to go together. There are certain culinary marriages that endure the slings and arrows of foodie fashion and this dish is 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 ensemble. It’s quick to make, and perfect with a glass of something cold and bubbly.
Ingredients
1
Mint
3
Garlic Clove
400
Wheat Penne Pasta
(Contains: Cereals containing gluten)
50
Pine Nuts
2
British Smoked Bacon Lardons
2
Mangetout
2
Creme Fraiche
(Contains: Milk)
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
40
Parmesan Cheese
(Contains: Milk)
Instructions
Bring a large pot of water to the boil. Pull the mint leaves from their stalks, roughly chop the leaves and discard the stalks. Peel and grate the garlic (or use a garlic press if you have one).
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 will need it later on!
Toast the pine nuts in a non-stick frying pan on medium-high heat until golden brown. 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 to one side.
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.
Add the mange tout and cook for 5 mins. Add your garlic and fry for 1 minute more.
Now add a splash of reserved pasta water to the pan and cook for 1 minute, before stirring in the crème fraîche together with the vegetable stock pot and a few grinds of black pepper
By now your pasta should be ready. Drain it and mix into your sauce together with your mint.
Plate up your pasta, grate the parmesan cheese over the top and sprinkle on your pine nuts. Tuck in and enjoy!
