Linguine With Peas, Pancetta And Sage | Pasta Recipes
- 300 g peas, fresh or frozen and defrosted
- 4 tablespoons extra virgin olive oil
- 5 tablespoons fresh breadcrumbs 500 g dried linguine
- 90g thinly sliced pancetta, chopped
- 3 garlic cloves, crushed
- A few sprigs of sage, leaves finely chopped
- 5 tablespoons dry white wine
- 25 g freshly grated Parmesan cheese
- 1 tablespoon chopped flat leaf parsley
- Sea salt and freshly ground black pepper
- #This makes a great midweek supper dish but is smart enough to entertain with too. It also makes an interesting change from tomato-based sauces.# Lightly blanch the peas in a saucepan of boiling water for 2-3 minutes. Drain and set aside.
- Heat 2 tablespoons of the oil in a frying pan. Add the breadcrumbs and cook until toasted, stirring occasionally, about 3 minutes. Season lightly and set aside.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and set aside.
- Heat 1 tablespoon oil in a saucepan large enough to hold all the pasta later. Add the pancetta and cook, stirring, until browned, about 2 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the sage leaves and wine. Cook, stirring, until the liquid has almost evaporated, about 1 minute.
- Add the drained pasta to the pan of pancetta. Then add the peas and the remaining oil and cook over low heat, tossing well to mix. Stir in the Parmesan, parsley and pepper; taste and add salt and more pepper if necessary. Sprinkle with the toasted breadcrumbs and serve immediately.