400g dried penne or spaghetti - cooked
350g frozen peas
4 shallots peeled and diced
150g pancetta diced
4 rashers pancetta, grilled until crispy for garnish
1 clove of garlic peeled and chopped
350ml double cream
1 tbsp olive oil
60g freshly grated Parmesan cheese
Garnish: fresh basil and Parmesan
Sea Salt and black pepper
Heat the oil and butter in a heavy based pan and fry the diced pancetta for 1 minute. Add the shallots and garlic and fry for 3 minutes or until soft. Add the peas and coat them in the mixture and add the double cream and simmer for 2-3 minutes. Add the Parmesan cheese and season well with the sea salt and black pepper. Toss the sauce into the hot pasta and serve. Garnish with the fresh basil, crispy pancetta and Parmesan cheese.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)