Serves 4
Preparation Time: 5-10 minutes
Cooking Time: 18-20 minutes
Ingredients
350g Birds Eye Peas
450g dried penne pasta
12 slices pancetta or streaky bacon
2 x 15ml spoons fresh mint, shredded
1 x 15ml spoon flat leaf parsley, chopped
50g Parmesan cheese, grated
15g butter
1 x 15ml spoon olive oil
salt and freshly ground black pepper, to taste
To garnish
Shaved Parmesan pieces
Instructions
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.Cook the peas for 2 minutes then drain well and keep hot
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.Garnish with the Parmesan shavings and serve piping hot
Top tips from Birds Eye
Why dont you replace the penne with other pasta like spaghetti or tagliatelle for a bit of variety
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