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Pappardelle with Peas and Pancetta

pappardelle pasta

Pappardelle with Peas and Pancetta
 Recipe: Chef Silvana Marzatico

Serves: 3
Preparation: 5 minutes
Cooking: 6 minutes
1 T olive oil
¼ onion, chopped
1 cup frozen petit pois (young) peas
few basil leaves, chopped
30 g pancetta or Black Forrest ham, cut in small cubes
175 g fresh pappardelle pasta
½ cup cream
salt and coarsely ground black pepper to taste
grated Parmesan cheese
Heat the oil in a pan over medium heat. Add the onion and sauté for 2—3 minutes.
Add the peas and chopped basil and fry for 1—2 minutes. Then add the pancetta and fry for another minute, while stirring.
Add the fresh pappardelle pasta and then the cream and cook for 2 minutes (if using dry pasta follow instructions on packaging for cooking time).
Add pepper. Taste first and if needed add salt (pancetta can by quite salty).
Dish onto three pasta plates and sprinkle with Parmesan cheese.

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