Pea and Pancetta Pasta

This is my go-to pasta recipe when we need something quick to eat after a long day. We usually keep pancetta in the fridge as it’s one of those ingredients that can be added to many recipes to give an extra hit of flavour!

For this recipe I usually use frozen peas as it’s something we have in our freezer all the time and is an easy addition. The best thing about this recipe is it is so quick to make, literally the longest part is waiting for the pasta to cook! 

pea and pancetta pasta

This recipe should definitely be an addition to your repertoire as it is so simple to make and the flavour is amazing!

Buon Appetito


Pea and pancetta pasta

Serves 4
Author | The Unprocessed Pantry

1 cup peas, fresh or frozen
200g pancetta (pork belly), chopped
1 spring onion, finely sliced
250g wholegrain pasta
olive oil

stock pot
frying pan
wooden spoon

Pancetta in Italy is chopped and sometimes smoked pork belly.

Fill a large stock pot with water and add 3 large pinches of salt; cover and bring to the boil over high heat. Add the pasta once the water is boiling, stir, cover until water comes back to the boil. 

Meanwhile in a frying pan, heat some olive oil over a low heat, add the onion and sauté for 2 minutes. Add the pancetta and continue to cook until starting to become crisp. Add in the peas and cook for a further 2 minutes. 



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