Name: Pea and pancetta pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram linguine; 50 gram sliced chilli pancetta, chopped coarsely; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 cup (160g) shelled fresh peas; 150 gram snow peas, trimmed, sliced thinly; 20 gram butter; 1/2 cup (40g) parmesan cheese flakes

Pea and pancetta pasta

In just over half an hour this fresh and simple pea and pancetta pasta can be on the dinner table. We can guarantee there'll be no complaints, especially if it's served alongside some hot and crusty garlic bread.

Ingredients

375 gram linguine

50 gram sliced chilli pancetta, chopped coarsely

2 tablespoon olive oil

2 clove garlic, crushed

1 cup (160g) shelled fresh peas

150 gram snow peas, trimmed, sliced thinly

20 gram butter

1/2 cup (40g) parmesan cheese flakes

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, cook pancetta in large frying pan until browned and crisp. Remove from pan.

3.Heat oil in same frying pan; cook garlic, peas and snow peas, stirring, until just tender. Add pea mixture to pasta with butter; toss well.

4.Serve pasta topped with cheese and pancetta.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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