Name: Spaghetti with crushed peas, mint and pancetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 400 gm dried spaghetti; 50 ml olive oil; 80 gm mild pancetta, diced; ¼ onion, finely chopped; 2 garlic cloves, finely chopped; 50 ml dry white wine; 150 ml chicken stock; 250 gm frozen peas; ½ cup coarsely torn mint, plus extra to serve; To serve: finely grated pecorino pepato

Spaghetti with crushed peas, mint and pancetta

It's frozen peas to the rescue in this reliable midweek recipe.

Serves 4 - 6

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Spaghetti? Everyone loves spaghetti. Just add frozen peas, diced pancetta and a splash of white wine, and dinner’s done.

Ingredients

400 gm dried spaghetti

50 ml olive oil

80 gm mild pancetta, diced

¼ onion, finely chopped

2 garlic cloves, finely chopped

50 ml dry white wine

150 ml chicken stock

250 gm frozen peas

½ cup coarsely torn mint, plus extra to serve

To serve: finely grated pecorino pepato

Method

Main

1.Cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), drain, then return to pan with 1-2 tbsp pasta water.

2.Meanwhile, heat oil in a frying pan over medium-high heat, add pancetta and cook until it starts to crisp (3-4 minutes). Add onion and garlic and sauté until tender (3-4 minutes). Deglaze pan with wine, add stock and bring to a simmer. Add peas, simmer until tender (2-3 minutes), remove from heat, season to taste and coarsely crush. Toss pea mixture and mint through pasta, season to taste and serve hot or warm scattered with pecorino pepato and extra mint.

Drink Suggestion: Crisp, dry cortese. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Lucy Tweed

Ingredients

Method

Main

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