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.
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
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Directions
Cook pasta according to package directions; drain. Cover and keep warm.
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.
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.
Sprinkle pasta with cheese and pepper. Top with sage, if desired.