Pea & Pancetta Penne

Of all the pastas, I think I love penne just a little more than the rest. Probably because it’s a pretty straight forward and versatile pasta to use. Penne cooked with peas and pancetta is such a delight. For a little kick, I like to add birds eye chillies seeds and all. The addition of chillies takes this pasta dish up a notch.

Pea & Pancettta Penne

Ingredients

  • 450g of dried penne pasta
  • 1tbsp of olive oil 
  • 15g of butter
  • A teaspoon of chopped garlic
  • A teaspoon chopped chillies (add more if you like)
  • 200g pancetta
  •  200g frozen peas
  • 50g of parmesan cheese (grated) 
  • Pinch of Pepper  
  • A handful of toasted pine nuts and shaved parmesan to serve
Preparation
  1. Cook the penne pasta according the the packet instructions, until ‘al dente’. Drain well and keep the pasta water.
  2. Meanwhile, heat the oil and butter in a frying pan. Add the pancetta and fry until golden brown. Now add the garlic and chillies, fry for  2 minutes.
  3. Add the frozen peas, cook for a few minutes. Add the pasta and toss together. Season to taste.
  4. Garnish with the Parmesan shavings, toasted pine nuts and serve hot

 

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