Sundried tomato fettuccine
Ready in around 20 mins
- Energy: 3480kj (832Kcal)
- Protein: 30g
- Carbohydrate: 82g
- Fat: 39g
- Contains: Gluten, Milk, Egg, Sulphites
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BEFORE COOKING:
Bring a large pot of salted water to the boil over a high heat.
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1. TO COOK THE FETTUCCINE:
Gently separate the strands of fresh fettuccine with your hands. Once the pot of water is at a rapid boil, add the fettuccine to the water and cook for 2 mins. Add the peas to the pot and cook for a further 1 min. Drain in a colander reserving 2 Tbsps of the cooking water. Drizzle with oil to stop from sticking.
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2. TO COOK THE PANCETTA:
Heat a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 30-60 secs on each side until crispy. Remove from the heat and drain on paper towel.
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3. TO FINISH THE PASTA:
Return the fettuccine and peas to the pot it was cooked in and place over a medium heat. Pour in the sundried tomato sauce and cook for 1-2 mins adding some of the reserved water if needed to loosen until heated.
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TO SERVE:
Spoon fettuccine into a pasta bowl and top with pancetta strips, minuza and shaved Parmesan.
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- 1 pack of pancetta
- 1 pack of fresh fettuccine
- 1 pot of sundried tomato sauce
- 1 pot of peas
- 1 bag of minuza
- 1 pot of shaved Parmesan
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