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Pasta with Peas and Pancetta

This tasty pasta relies on just a few store cupboard essentials to make a quick meal. Replace the pancetta with thinly sliced ham for a leaner cut of pork.




Recipe Ingredients:

300 g dried shell pasta, such as conchigliette
Salt and freshly ground black pepper
7 oz (200 g) frozen peas or petits pois
2 tbsp olive oil
3.5 oz (100 g) pancetta lardons
2 garlic cloves, crushed
50 g finely grated Parmesan cheese, plus extra for serving
FOR A GLUTEN-FREE VERSION use gluten-free pasta

Recipe Methods:

1  Cook the pasta in boiling salted water according to the packet instructions. A minute or two before the end of cooking, throw the peas in with the pasta to cook through. Drain (reserving a ladleful of the cooking water) and return it to the pan with the reserved water.
2  Meanwhile, heat the oil in a large frying pan. Cook the pancetta for 3-5 minutes over a medium heat until crispy. Add the garlic and cook for a further minute, then remove from the heat.
3  Toss the garlicky pancetta through the pasta and peas, and follow with the parmesan cheese. Season well to taste and serve with extra parmesan cheese.


Fat :  90.42 gFibre : 27.02 g
Iron : 10.86 mgSugar : 25.75 g
Calcium : 730.73 mgSodium : 2239.46 mg
Potassium : 1936.19 mgCalories: 2990.5 kcal
Protein : 111.22 gVitamin A : 1987.87 IU
Vitamin C : 81.25 gCarbohydrates : 398.21 g
Saturated Fat : 27.31 gCholesterol : 109.49 mg
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