Penne with Peas and Pancetta

Penne with Peas and Pancetta

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Del Monte

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Review (1)

Rate This Recipe
vickiwht
1

vickiwht

This was good but I completely changed it. The creamy, cheese sauce would not come out at all. I reccomend using heavy cream and parmesan. However, I skipped the sauce all together and tossed the penne in olive oil and a pesto sauce. I added mushrooms and sundried tomatos. I also used frozen peas. I revamped everything but the penne and panchetta.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 91.5 g
  • 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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