Serves 4

Prep time 20 min.

Cook time 20 min.


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


  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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