Penne with Peas and Pancetta

Penne with Peas and Pancetta

1
Del Monte 0

"Hot cooked penne pasta is tossed in a creamy, cheesy sauce with sweet peas and crumbled pancetta for a quick weeknight meal."

Ingredients 40 m {{adjustedServings}} servings 552 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 91.5g
  • 30%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta according to package directions; drain. Cover and keep warm.
  2. Cook pancetta over medium heat in a large skillet until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. Add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
  3. Whisk together milk and flour in a small bowl. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Add canned peas and pancetta to the cooked pasta; gently toss to coat.
  4. To serve, sprinkle pasta with cheese and pepper. If desired, top with sage.
Tips & Tricks
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Goat Cheese and Arugula Over Penne

Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.

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Reviews 1

  1. 2 Ratings

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Christina Sailors Turner
10/9/2014

Made it for dinner and it was very good! I had a 13oz box of pasta so I added 1/4 more milk and 1tsp more of flour. I also added another 4oz pancetta.