This speedy pancetta and ricotta pasta is going to become a new family favourite. Crunchy pancetta is teamed with fresh vegies and creamy ricotta for a winning 20-minute dish.
Ingredients
- 350g orecchiette pasta
- 150g (1 cup) frozen peas
- 1 bunch asparagus, trimmed, cut into 3 cm pieces
- 2 x 100g Primo Gourmet Selection Pancetta
- 200g ricotta, broken into pieces
- 1 lemon
- 1 tablespoon olive oil
- 2 teaspoons fig jam
- 50g baby rocket leaves
- 1/4 cup small fresh basil leaves
Method
- Step 1Cook the pasta in a large pan of boiling water according to packet directions until al dente. Add the peas and asparagus in the last 2 minutes of cooking. Drain, rinse under cold water and return to pan.
- Step 2Meanwhile preheat grill. Lay the pancetta slices in a single layer on an oven tray. Place under the hot grill and cook for 2-3 minutes each side until golden and crisp. Remove and drain on paper towels.
- Step 3Break pancetta into pieces and add to the pasta with ricotta. Finely grate lemon rind over pasta and season with salt and pepper. Juice lemon and whisk in a small jug with oil and jam. Pour over pasta. Add rocket and basil. Toss to combine, serve.
- Author: Kerrie Ray
- Image credit: Craig Wall
- Publication: Taste.com.au
0