Fusilli with Peas and Pancetta

Lunch Ideas Dinner Recipes
5 mins
preparation
20 mins
cooking
Easy
4
Servings
An indulgent pasta dish that is quick to make

Our method

  1. Cook the fusilli in a pan of water for about 10–12 minutes, following the packet instructions, until ‘al dente’. Drain well
  2. Refer to pack cooking instructions to cook the peas and keep hot.
  3. Meanwhile, heat the oil and butter in a frying pan. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper and roughly chop into pieces
  4. Toss all the ingredients together in a large bowl and season to taste
  5. Garnish with the Parmesan shavings and serve piping hot

Tip!

  • Replace the fusilli with other pasta such as spaghetti or tagliatelle for a bit of variety.

Ingredients

Birds Eye product(s) needed for this recipe

Garden Peas 375g

Ingredients List

450 
g
 
Dried Fusilli pasta
350 
g
 
Birds Eye Peas
1 
tablespoon
 
olive oil
15 
g
 
Butter
2 
tablespoons
 
Fresh mint (shredded)
50 
g
 
Parmesan cheese (grated)
Freshly ground black pepper
Shaved parmesan pieces (to garnish)
1 
tablespoon
 
Flat leaf parsley (chopped)
2 - 4 
Slices pancetta or streaky bacon
Salt

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What our consumers think

  • Actually quite tasty
    25/05/2023
    I cooked the peas with the fresh herbs and used cubed pancetta, and I poured the pancetta and butter oil combo onto the pasta after frying. It was beautiful, even my nephew liked it and he only likes pizza.
    Yes, I would recommend this product to another customer
  • Pea pasta lover 2000
    21/11/2023
    Absolutely love this. So tasty and easy to make!! My family loved it (apart from my mum who won’t eat small vegetables). Would highly recommend for pea pasta lovers 🤪🫛🍝💹
    Yes, I would recommend this product to another customer