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