Tested till perfect Linguine with Pancetta and Snow Peas

Linguine with Pancetta and Snow Peas

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 483 pro 19g total fat 14g sat. fat 4g
carb 70g fibre 5g chol 16mg sodium 905mg

% RDI:

calcium 15 iron 23 vit A 4 vit C 38
folate 63
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