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Quick pancetta and ricotta pasta

This speedy pancetta and ricotta pasta is going to become a new family favourite. Crunchy pancetta is teamed with fresh vegies and creamy ricotta for a winning 20-minute dish.

Quick pancetta and ricotta pasta

Ingredients

350g orecchiette pasta
150g (1 cup) frozen peas
1 bunch asparagus, trimmed, cut into 3 cm pieces
2 x 100g Primo Gourmet Selection Pancetta
200g ricotta, broken into pieces
1 lemon
1 tablespoon olive oil
2 teaspoons fig jam
50g baby rocket leaves
1/4 cup small fresh basil leaves

Step 1
Cook the pasta in a large pan of boiling water according to packet directions until al dente. Add the peas and asparagus in the last 2 minutes of cooking. Drain, rinse under cold water and return to pan.

Step 2
Meanwhile preheat grill. Lay the pancetta slices in a single layer on an oven tray. Place under the hot grill and cook for 2-3 minutes each side until golden and crisp. Remove and drain on paper towels.

Step 3
Break pancetta into pieces and add to the pasta with ricotta. Finely grate lemon rind over pasta and season with salt and pepper. Juice lemon and whisk in a small jug with oil and jam. Pour over pasta. Add rocket and basil. Toss to combine, serve.

Quick pancetta and ricotta pasta Quick pancetta and ricotta pasta Reviewed by Adwarmha on January 27, 2019 Rating: 5

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