Pasta With Peas and Pancetta

• frozen peas↗350 g
• dry penne pasta↗450 g
• slices pancetta or 12 slices streaky bacon↗12
• fresh mint30 ml

  shredded

• flat leaf parsley↗15 ml

  chopped

• parmesan cheese↗50 g

  grated

• butter↗15 g
• olive oil↗15 ml
• salt & freshly ground black pepper

  to taste

• parmesan cheese↗

  pieces

Step-by-step instructions

1. 1

   Cook the penne in a pan of salty water for about 10-12 minutes until ‘al dente’ or see the packet instructions. Drain well.

2. 2

   Cook the peas for 2 minutes then drain well and keep hot.

3. 3

   Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.

4. 4

   Garnish with the Parmesan shavings and serve piping hot.