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Quick pancetta and ricotta pasta
Quick pancetta and ricotta pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Try this quick and delicious pancetta and ricotta pasta for a family favorite! Crispy pancetta, fresh veggies, and creamy ricotta come together in just 20 minutes.
Ingredients:
  • 350g orecchiette pasta
  • 150g (1 cup) frozen peas
  • 1 bunch asparagus, trimmed, cut into 3 cm pieces
  • 2 x 100g Gourmet Selection Pancetta
  • 200g ricotta, broken into pieces
  • 1 lemon
  • 13.20 gm fig jam
  • 50g baby rocket leaves
  • 62.50 ml small fresh basil leaves
Instructions:
  • Boil the pasta in a large pot of water following package instructions until al dente. Toss in the peas and asparagus during the final 2 minutes of cooking. Drain, rinse with cold water, and transfer back to the pot.
  • Preheat the grill. Arrange the pancetta slices in a single layer on an oven tray. Grill for 2-3 minutes on each side until golden and crisp. Transfer to paper towels to drain.
  • Crumble pancetta and mix with ricotta in the pasta. Grate lemon zest on top, season with salt and pepper. Combine lemon juice, oil, and jam in a small bowl, then pour over pasta. Add rocket and basil, toss well, and serve.

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