Pea and pancetta linguine
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
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Cook pasta in a large saucepan of boiling water until tender. Drain, reserving ¹⁄3 cup cooking liquid.
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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.
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Add peas to pan. Cook, stirring, for about 2 minutes, or until tender.
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Add pasta to pan with reserved cooking liquid, oil and ½ cup of the parmesan. Stir until hot. Season and remove from heat.
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Drizzle with juice. Sprinkle with remaining parmesan. Serve with extra olive oil.
