Sundried tomato tagliatelle
Ready in around 20 mins
- Energy: 3030kj (725Kcal)
- Protein: 35g
- Carbohydrate: 53g
- Fat: 42g
- Contains: 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 TAGLIATELLE:
Gently separate the strands of GF tagliatelle with your hands. Once the pot of water is at a rapid boil, add the tagliatelle 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 tagliatelle 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 tagliatelle into a bowl and top with pancetta strips, minuza and shaved Parmesan.
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- 1 pack of pancetta
- 1 pack of GF tagliatelle
- 1 pot of sundried tomato sauce
- 1 pot of peas
- 1 bag of minuza
- 1 pot of shaved Parmesan
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