Simple Pea & Pancetta Pasta
PREP 10 MIN•COOK 10 MIN
EF
GF
NF
Number of servings
2
120g spaghetti, dried (or gluten free)
1 cup (140g) frozen peas
60g pancetta diced
1⁄4 cup (30g) parmesan finely grated plus extra to serve
1 cup (40g) baby spinach leaves
salt & pepper, to taste
Cook pasta in a large non-stick saucepan of salted boiling water according to packet instructions. Add peas to saucepan in the last few minutes of cooking. Reserve 1/3 cup of pasta water, drain off remainder and set pasta and peas aside in a warm place.
Add pancetta to the hot saucepan and cook over medium heat, stirring, for 4-5 minutes until beginning to crisp.
Add reserved pasta water and parmesan to the saucepan of pancetta, scaping any browned bits from the bottom, and stir until creamy.
Add pasta and spinach and toss together until spinach has wilted. Season with salt and pepper.
Divide between bowls and top with extra parmesan to serve.
Energy (kJ)
1655 kJ / 395 cals
Protein
26.1 g
Fat
9.8 g
Sat. Fat
4.8 g
Carbs
47 g
Sugar
3.1 g
Fiber
6.7 g
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