Spaghetti With Pea Puree & Pancetta
Spaghetti with a creamy, smooth pea puree and crispy pancetta makes this the perfect Summer dish.
- 500g/16oz spaghetti
- 400g/2 1/2 cup frozen peas
- 1 onion finely chopped
- 125g/1/2 cup pancetta
- 50g/1/2 cup parmesan
- Handful fresh basil
- Salt & pepper
Fry onion in a pan with a drizzle of extra virgin olive oil for 2-3 minutes. Add the peas and cook for a further 2 minutes. Season with salt and pepper.
Fry pancetta in a separate pan for around 4-5 minutes until crisp.
Add the peas and onions to a blender and blitz until smooth, add the parmesan and basil and blitz again until smooth. Add a little water if needed.
Pass the pea mixture through a fine sieve to get silky smooth pea puree.
Cook the pasta in boiling salted water until al dente.
Add the pea puree to a pan and add the spaghetti and mix well. Add some of the pasta cooking water if needed.
Add the pancetta and combine. Buon appetito…