Pasta with Pancetta and Peas

 Fusilli Lunghi con Pancetta e Piselli - Dairy and Egg Free, vegan option

Pasta with Pancetta and Peas
https://youtu.be/s9ZnlN4xL2c

This will be quickest and easiest pasta you will ever make next to my Aglio e Olio pasta recipe. For those nights where you are rushed, this is not only fast to make but healthy to eat and the family will love it.

This dish is versatile. You can swap out the peas for fava beans, asparagus or broccoli. These vegetables would need precooking though and not as quick to make. If you don’t have pancetta you can use bacon.....or leave the meat out altogether if you want to make it vegan. You can also use whatever pasta you have in your pantry.

For 3 to 4 people you will need:

300- 400 grams or roughly a little more than half of the 500 gram package of Fusilli

1 tsp salt

3 tbsps olive oil 

2 garlic cloves, minced

1/2 of a small onions, finely chopped

1 cup of frozen peas, rinsed to thaw them out quicker

6 thick slices of pancetta cut into small cubes

Pasta water,  set aside 1 cup.

Get a pot of water boiling, add 1 tsp of salt to your water then add your pasta 

Drizzle your large frying pan with 3 tbsps of olive oil. Warm it up on medium to medium high heat and throw in your cubed pancetta. Stir it until it becomes a little golden. Add the garlic and onion. Cook for a couple of minutes then add the frozen peas.  Stir and let it all cook together for a couple of minutes more. 

As soon as your pasta is ready, add it to your frying pan along with some of the pasta water, begin with half a cup. Mix and stir and let  the pasta water thicken. Add more water if it needs it.

Top with your favourite cheese, Parm or Romano or Vegan Romano cheese. 

If your pasta sits too long it will dry up. You can add more pasta water as you need to. Best if eaten immediately.

Enjoy!!