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Pea and pancetta linguine

This is pasta heaven! - by that's life!
  • 17 May 2018
Pea and pancetta linguine
Prep: 10 Minutes - Cook: 10 Minutes - Serves 4
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Mix it up: You can try filled pastas, such as tortellini or ravioli. For a spicy hit, replace extra olive oil with chilli-infused extra virgin olive oil.

Ingredients

• 300g linguine
• 150g sliced hot pancetta, roughly chopped
• 2 cups frozen peas
• 2 tblsps olive oil
• ¾ cup finely grated parmesan
• ¼ cup lemon juice
• Extra olive oil, to serve

Method

  1. Cook pasta in a large saucepan of boiling water until tender. Drain, reserving ¹⁄3 cup cooking liquid.

  2. Meanwhile, heat a large, deep, non-stick frying pan over a medium to high heat. Add pancetta. Cook for about 2–3 minutes, until golden.

  3. Add peas to pan. Cook, stirring, for about 2 minutes, or until tender.

  4. Add pasta to pan with reserved cooking liquid, oil and ½ cup of the parmesan. Stir until hot. Season and remove from heat.

  5. Drizzle with juice. Sprinkle with remaining parmesan. Serve with extra olive oil.

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