Linguine with Pancetta and Snow Peas

By The Canadian Living Test Kitchen

Tested till perfect

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Linguine with Pancetta and Snow Peas

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 483
pro 19 g
total fat 14 g
sat. fat 4 g
carb 70 g
fibre 5 g
chol 16 mg
sodium 905 mg
% RDI: -
calcium 15
iron 23
vit A 4
vit C 38
folate 63
  • Portion size: 4

Cooking the snow peas with the pasta eliminates the need for a separate pot.

Ingredients

  • 12 oz 12ozlinguine
  • 2 cups 2cupssnow peasnow peas, thinly sliced
  • 4 oz 4ozpancetta or bacon, chopped
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, thinly sliced
  • 6 6cloves garlic, thinly sliced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes, (optional)
  • 1/4 cup 1/4cupchopped fresh Italian parsley
  • 1 tbsp 1tbspminced fresh oregano, (or 1/2 tsp/2 mL dried)
  • 1/3 cup 1/3cupgrated Parmesan cheese

Preparation

In large pot of boiling salted water, cook linguine for 7 minutes. Add snow peas; cook until pasta is tender but firm and snow peas are tender-crisp, about 2 minutes. Reserving 1/4 cup (50 mL) of the cooking liquid, drain and return to pot.

Meanwhile, in large nonstick skillet, fry pancetta over medium-high heat until starting to crisp, about 3 minutes. Drain off fat. Add oil, onion, garlic, salt, and hot pepper flakes (if using); fry until onion is softened, about 5 minutes.

Add parsley, oregano, pasta mixture and reserved cooking liquid; toss to coat. Sprinkle with cheese.

Source : Canadian Living Magazine: June 2004

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