Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 300grams dried shell pasta, such as conchigliette
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 200grams frozen peas or petits pois
- 2tablespoons olive oil
- 100grams pancetta lardons
- 2 cloves garlic, crushed
- 50grams Parmesan cheese, finely grated, plus extra for serving
Nutrition per serving
2150kJ / 512Cal
2150 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
22.5grams
Fat
19.3grams
Carbs
58.8grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Toss the garlic pancetta through the pasta and peas, and follow with the Parmesan cheese. Season well to taste and serve with extra Parmesan cheese.
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