Penne with Peas and Pancetta

An Italian pasta classic that is kid friendly and quick. Bacon can be used instead of pancetta.

Ingredients

• 2 cups dry penne pasta, about 6 ounces
• 4 ounces pancetta (or bacon), coarsely chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/4 cups low fat milk
• 1 tablespoon all-purpose flour
• 1 can (15 ounces) Del Monte® Sweet Peas, drained
• 1/3 cup grated Parmesan cheese
• Freshly cracked black pepper
• Chopped fresh sage leaves, optional

Instructions

1. Cook pasta according to package directions; drain. Cover and keep warm.
2. Cook pancetta in a large skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels; set aside.
3. Drain skillet; add 1 tablespoon drippings to skillet.
4. Add onion and garlic; cook and stir 4 to 5 minutes or until tender.
5. Whisk together milk and flour in a small bowl; add to skillet. Cook, stirring constantly, until sauce is thickened and gently boils 2 to 3 minutes.
6. Stir in peas and pancetta to cooked pasta; gently toss to coat.
7. Sprinkle pasta with cheese and pepper. Top with sage, if desired.

Serves 4 | Prep Time: 20 min. | Cook Time: 20 min.

Reprinted with permission from Del Monte.