Cooking the snow peas with the pasta eliminates the need for a separate pot.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
- 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
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
- Iron 23.0
- Folate 63.0
- Calcium 15.0
- Vitamin A 4.0
- Vitamin C 38.0