Penne with Peas and Pancetta
Penne with Peas and Pancetta is an Italian pasta classic that is kid friendly and quick. Bacon can be used instead of pancetta.
- 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 (15 ounce) can Del Monte® Sweet Peas, drained
- 1/3 cup grated Parmesan cheese
- Freshly cracked black pepper
- Chopped fresh sage leaves, optional
- Cook pasta according to package directions; drain. Cover and keep warm.
- Cook pancetta in a large skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels; set aside.
- Drain skillet; add 1 tablespoon drippings to skillet.
- Add onion and garlic; cook and stir 4 to 5 minutes or until tender.
- 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.
- Stir in peas and pancetta to cooked pasta; gently toss to coat.
- Sprinkle pasta with cheese and pepper. Top with sage, if desired.
Yield: 4 servings | Prep: 20 min | Cook: 20 min
Recipe and photo used with permission from: Del Monte