Fusilli With Pesto, Pancetta, And Peas – a delicious recipe with Fusilli Pasta, frozen peas, Clove garlic, Fresh basil, nuts, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pancetta in a dry skillet over medium-high heat until browned, about 5 minutes.
2
Drain on a paper towel lined plate. Pour off most of the fat from the pan.
3
Add peas and saute until warmed through, about 3 minutes
4
To make the pesto, add garlic and pinch of salt to the bowl of a food processor or, in my case, the glass of a blender. Pulse until chopped finely.
5
Add pine nuts then basil and puree.
6
Add cheese, pinch of red pepper flake and mix.
7
Drizzle oil through the top until mixture comes to the correct consistency. Season with salt and pepper to taste
8
In a large bowl, Add pasta, pancetta, peas and pesto and mix well.
9
Taste and adjust seasoning. (I added some more Parmesan cheese while I tossed the pasta)
10
Serve warm or at room temperature. Don't forget to add some grated Parmesan on top!
531
kcal
Calories
29
g
Fat
54
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces Dry Fusilli Pasta (the sauce sticks to this type of pasta really well), 4 ounces Pancetta, cubed, 2/3 cup Small frozen peas, 1 Clove garlic, cut in half, and more.
Yes, Fusilli With Pesto, Pancetta, And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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