Pea and Pancetta Pasta

Course: Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 594kcal

Author: Lord Byron's Kitchen

The savoury saltiness of crisp-fried pancetta with fresh minced garlic work together to create the most delicious Pea and Pancetta Pasta. Don't skip out on the fresh thyme leaves because they add so much earthy and herby flavour to the dish. Tossed with nutty parmesan, this pasta is worthy of any special occasion!

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Ingredients

450 grams pasta, cooked al dente, drained
125 grams diced pancetta, cooked
1/4 cup unsalted butter
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
2 cups frozen green peas
2 teaspoons fresh thyme leaves
1/4 cup parmesan cheese
1/4 cup fresh parsley, finely chopped

Instructions

Prepare the pasta according to the package instructions. Drain and set aside.
In a large skillet, cook the pancetta over medium heat until the fat has rendered and the pancetta is browned and crisp.
Add the butter to the skillet along with the garlic, salt, and ground black pepper. Stir to combine and cook for just 2 minutes.
Next, add the frozen green peas. Stir well and cook for an additional 2 minutes.
Add the cooked pasta, thyme leaves, and three tablespoons of the chopped parsely to the skillet. Use tongs to toss all of the ingredients together. Cook for 3-4 minutes or until the pasta is fully reheated.
Remove the pasta from the heat and stir through the parmesan cheese.
Plate and garnish with the remaining parsley. Serve immediately.

Nutrition