Penne with Peas and Pancetta

An Italian pasta classic that is kid friendly and quick. Bacon can be used instead of pancetta.

Serves

4
Prep Time
20 min.
Cook Time
20 min.

An Italian pasta classic that is kid friendly and quick. Bacon can be used instead of pancetta.

Ingredients
2 cups dry penne pasta, about 6 oz. 4 oz. pancetta [or bacon], coarsely chopped 1 medium onion, chopped 3 cloves garlic, minced 1¼ cups low fat milk 1 Tbsp. all-purpose flour 1 can (15oz.) Del Monte® Sweet Peas, drained ⅓ cup grated Parmesan cheese Freshly cracked black pepper Chopped fresh sage leaves, optional
Directions
  1. Cook pasta according to package directions; drain. Cover and keep warm.
  2. Cook pancetta in a large skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels; set aside. Drain skillet; add 1 Tbsp. drippings to skillet. Add onion and garlic; cook and stir 4 to 5 minutes or until tender.
  3. Whisk together milk and flour in a small bowl; add to skillet. Cook, stirring constantly, until sauce is thickened and gently boils 2 to 3 minutes. Stir in peas and pancetta to cooked pasta; gently toss to coat.
  4. Sprinkle pasta with cheese and pepper. Top with sage, if desired.
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