adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne with pancetta, treviso and peas
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulgent pasta dish with heaps of savory parmesan.
Ingredients:
  • 375g penne rigate
  • 150g pancetta, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 treviso lettuces, leaves separated, sliced lengthways
  • 250ml (1 cup) chicken style liquid stock
  • 185ml (3/4 cup) cream
  • 150g (1 cup) frozen peas
  • 70g (1 cup) finely grated parmesan
Instructions:
  • Boil the pasta in generously salted water until al dente according to the package instructions. Drain and transfer back to the saucepan.
  • Heat oil in a large non-stick frying pan over medium-high heat. Sauté pancetta until golden, then add garlic and cook until aromatic. Stir in treviso and stock, cooking until stock reduces slightly.
  • In a sizzling pan, mix in the cream and peas, cooking for 3 minutes until the sauce slightly thickens. Toss in the sauce and half of the parmesan with the pasta. Season to taste with salt and pepper. Serve in individual dishes and sprinkle the remaining parmesan on top.

Similar Recipes