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.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
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. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 90.42 g | Fibre : 27.02 g |
| Iron : 10.86 mg | Sugar : 25.75 g |
| Calcium : 730.73 mg | Sodium : 2239.46 mg |
| Potassium : 1936.19 mg | Calories: 2990.5 kcal |
| Protein : 111.22 g | Vitamin A : 1987.87 IU |
| Vitamin C : 81.25 g | Carbohydrates : 398.21 g |
| Saturated Fat : 27.31 g | Cholesterol : 109.49 mg |