Tagliolini with peas and pancetta

Serves 4
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Indy Lifestyle Online


Ready-diced pancetta, and good quality pesto; now these are what I call proper convenience foods. Unless you're lucky enough to have an Italian deli nearby it's difficult to buy a large, whole piece of pancetta to dice. Even then getting it perfectly skinned and diced can be tricky without a super sharp kitchen knife or electric slicing machine. Pesto comes in various qualities, you'll find the best in Italian delis or refrigerated in supermarkets. In summer when there is plenty of basil around you can make your own and freeze it for the winter.

Allow 60-80g tagliolini per person
80g diced pancetta or cut up some sliced
1tbsp olive oil
80g frozen petits pois, cooked for 2 minutes in boiling salted water
2tbsp pesto
40g butter
Salt and freshly ground black pepper

Gently cook the pancetta for 3 or 4 minutes in the olive oil on a low heat without colouring it. Meanwhile cook the pasta in boiling salted water according to the cooking time on the packet and drain in a colander.

Add the pesto, butter and peas to the pancetta, mix well then toss into the pasta and season with salt and freshly ground black pepper. If the pasta looks a bit dry add a little more pesto or a tablespoon of water.

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