Tagliatelle with Peas, Pancetta and Pesto Recipe

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Tagliatelle with peas, pancetta and pesto-pasta recipes-new recipes-recipe ideas-woman and home
Tagliatelle with peas, pancetta and pesto-pasta recipes-new recipes-recipe ideas-woman and home
(Image credit: Jean Cazals)
Serves2+
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories750 Kcal38%
Fat38 g54%
Saturated Fat14 g70%

Method

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

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

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

Ingredients

  • 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)