Linguine with Pancetta and Snow Peas
Cooking the snow peas with the pasta eliminates the need for a separate pot.
Servings: 4
Ingredients:
| 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% |
-
12 oz (375 g) linguine
2 cups (500 mL) snow peas, thinly sliced
4 oz (125 g) pancetta or bacon, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes (optional)
1/4 cup (50 mL) chopped fresh Italian parsley
1 tbsp (15 mL) minced fresh oregano (or 1/2 tsp/2 mL dried)
1/3 cup (75 mL) grated 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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