Penne with prawns, pancetta and peas
Pasta is quick to make and great for the whole family. Chef David Rocco shows us how to make a simple prawn, pancetta and pea penne that is bursting with flavour!
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Ingredients
5 tbsp
extra-virgin olive oil
2 cloves
garlic
100g
pancetta
1 cup
fresh sweet peas
12
large raw shrimp, chopped
1 cup
dry white wine
1 bunch
mint, chopped
1
lemon, zest only
Parmesan, for sprinkling
salt
Instructions
- Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
- Add the chopped mint.
- While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
- Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
- Remove from heat, sprinkle with Parmigiano cheese and mix well.
- Transfer to serving bowl and add mint, lemon zest and more Parmigiano.