Simple Pea & Pancetta Pasta

PREP 10 MIN
•
COOK  10 MIN

EF

GF

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

Add pancetta to the hot saucepan and cook over medium heat, stirring, for 4-5 minutes until beginning to crisp. 

3

Add reserved pasta water and parmesan to the saucepan of pancetta, scaping any browned bits from the bottom, and stir until creamy. 

4

Add pasta and spinach and toss together until spinach has wilted. Season with salt and pepper.

5

Divide between bowls and top with extra parmesan to serve.

Nutritional Informationper serving

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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