Sundried tomato and white wine fettuccine
Ready in around 25 mins
- Energy: 3529kj (843Kcal)
- Protein: 33g
- Carbohydrate: 82g
- Fat: 40g
- Contains: Gluten, Egg, Milk, Sulphites
Bring a large pot of water to the boil with a pinch of salt.
1. TO COOK THE FETTUCCINE
Once the pot of water is boiling rapidly, add the fettuccine separating the strands as you are adding it to the water and cook for 2 mins. Add the peas and cook for a further 1 min. Drain in a colander reserving 2 tbsps of the cooking water. Return the fettuccine and peas to the pot. Add the sundried tomato and white wine sauce to the pot with the peas and pasta and bring to a simmer over a medium heat. Add the reserved water if needed to loosen.
2. TO COOK THE PANCETTA:
Heat a non-stick frying pan over a medium heat. Once the pan is hot add the pancetta slices and fry for 30 secs on each side until crispy. Remove from the heat and drain on paper towel.
Spoon fettuccine into pasta bowls and top with pancetta strips, rocket and Parmesan cheese.
- 2 packs of pancetta
- 1 pack of fresh fettuccine
- 1 pot of sundried tomato and white wine sauce
- 1 pot of peas
- 1 bag of rocket
- 1 pot of shaved Parmesan