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Sundried tomato tagliatelle

with crispy pancetta and shaved Parmesan

Ready in around 20 mins

RECIPE FACT:
The colours of the Italian flag are said to represent these virtues: hope (green), faith (white), and charity (red).
Nutritional Info:
  • Energy: 3030kj (725Kcal)
  • Protein: 35g
  • Carbohydrate: 53g
  • Fat: 42g
  • Contains: Milk, Egg, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Bring a large pot of salted water to the boil over a high heat.

  • 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.

  • 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.

  • 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.

  • TO SERVE:

    Spoon tagliatelle into pasta bowls and top with pancetta strips, minuza and shaved Parmesan.

Ingredients In your box:
  • 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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