Creamy Pasta with Peas and Pancetta
A rich and addictive creamy pea and pancetta pasta, freshened up with lemon and arugula for an easy weeknight meal.
Ingredients
- 220 g dried pasta
- 1 tbsp olive oil
- 120 g pancetta cut into small cubes
- 3 cloves garlic finely chopped
- 120 g frozen peas about 3/4 cup
- 0.75 cup cream
- 50 g parmesan finely grated
- 0.5 tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice plus zest to serve
- to taste salt
- to serve extra parmesan
- 1 cup arugula optional, packed
Instructions
- Cook your pasta in a pot of well salted boiling water according to package instructions.
- Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, about 5 to 6 minutes.
- Add the garlic and let it sizzle for 30 seconds, moving it around to prevent burning.
- Add the frozen peas and toss for another 30 seconds.
- Add the cream and bring to a gentle simmer; lower the heat as needed.
- Add the parmesan in 2 to 3 lots, stirring and letting it melt after each addition.
- Add the pepper and lemon juice and mix quickly.
- Add the pasta with 1/4 cup pasta water and mix. Let it bubble for a minute or two to thicken.
- Season to taste with salt and pepper.
- Finish with arugula if using.
- Serve in bowls, topping with extra parmesan and grated lemon zest.
Notes
A rich and addictive creamy pea and pancetta pasta freshened up with lemon and arugula for an easy weeknight meal.