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.

Penne with Peas and 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 (15 ounce) can 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.

Yield: 4 servings | Prep: 20 min | Cook: 20 min

Recipe and photo used with permission from: Del Monte