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.
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.
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