Friday, 18 September 2009

Creamy Tagliatelle with Peas and Pancetta


500g dried Tagliatelle
180g garden peas,(fresh or frozen)
200g Pancetta, cubed
Salt and freshly ground pepper
1 fat clove garlic, crushed and finely chopped
100ml double cream
2tbsp chopped flatleaf Parsley
To serve,Parmesan (optional)
Olive oil


Cook the peas and set aside.

Gently fry the Pancetta and garlic in a little olive oil until the Pancetta is golden.

Add the pasta to boiling salted water and cook for about 7 minutes until tender but still with a bite. Drain and add to the Pancetta and garlic. Add the peas, cream and chopped Parsley and toss together to combine. Taste and season if necessary.

Serve with Finely grated fresh Parmesan and a drizzle of olive oil.

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