Tagliatelle with Peas, Pancetta and Pesto Recipe

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serves: 2
Skill: easy
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 750 kCal 38%
Fat 38g 54%
  -  Saturates 14g 70%


  • 130g packet cubetti di pancetta (chopped smoked bacon)
  • 250g (9oz) fresh egg tagliatelle
  • 125g (4½oz) fresh or frozen peas, blanched and drained
  • 2tbsp fresh pesto sauce
  • fresh basil leaves, to garnish (optional)


  • Cook the pancetta in a non-stick frying pan until it starts to turn brown and the fat runs.

  • Meanwhile, cook and drain the tagliatelle according to packet instructions. Add the peas to the pancetta and stir through the hot, drained pasta.

  • Add pesto to taste and serve in warm bowls, seasoned with black pepper and garnished with fresh basil leaves, if liked.

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(25 ratings)
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