Linguine with Pancetta and Snow Peas

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 12 oz linguine
  • 2 cups snow peas thinly sliced
  • 4 oz pancetta chopped
  • 4 oz bacon chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 onion thinly sliced
  • 6 cloves garlic thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes (optional)
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon minced fresh oregano (or 1/2 tsp/2 mL dried)
  • 1/3 cup grated Parmesan cheese

Method

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 facts <b>Per serving:</b> about

  • Sodium 905 mg
  • Protein 19 g
  • Calories 483.0
  • Total fat 14 g
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 70 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Pancetta and Snow Peas

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