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    Pancetta And Pea Pasta With Mint And Green Garlic

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      Pancetta And Pea Pasta With Mint And Green Garlic

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    Pancetta And Pea Pasta With Mint And Green Garlic

    Fresh and full of flavour, this light seasonal supper is easy to make and ready in just 20 minutes.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 400g Waitrose dried Trofie Pasta
    • 210g pack fresh peas
    • 70g pack Waitrose Farm Assured Pancetta Slices
    • 2 cloves fresh green garlic, crushed
    • Juice and zest of 1 unwaxed lemon
    • 20g pack fresh mint, roughly chopped
    • 40g Grana Padano, made into shavings with a Y-shaped peeler
    • 2 tbsp Waitrose Cooks Ingredients Balsamic Glaze


    1. Cook the pasta in boiling water for 15 minutes. Add the peas for the last 2 minutes of cooking time.
    2. Meanwhile, heat a non-stick frying pan until very hot. Add the pancetta slices and cook for 2-3 minutes, turning once, until crisp. Remove the pancetta and place on kitchen paper, reserving a little of the fat in the pan.
    3. Add the garlic and lemon zest to the frying pan, then cook gently for 2-3 minutes until the garlic is softened but not browned.
    4. Drain the pasta and peas and return to their pan. Stir in the garlic and lemon zest, mint and lemon juice. Season with freshly ground black pepper.
    5. Roughly chop the pancetta slices and stir into the pasta. Serve immediately, topped with the cheese shavings and drizzled with balsamic glaze. Serve with a watercress salad.

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    Cook's tips

    Try adding other seasonal beans such as broad beans or runner beans. Try different shapes of pasta, too, such as wholewheat fusilli.

    Drinks recommendation

    Enjoy this wholesome pasta dish with the cherry fruit flavours of soft, supple Pinot Noir from New Zealand.


    Average user rating

    4 stars