Spaghetti With Pea Puree & Pancetta

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…

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