Spaghetti with pancetta, peas, pesto and feta
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A homemade basil pesto gives this pasta its fresh taste and green colour.
Ingredients
Dry pasta
250 g, (spaghetti)
Frozen green peas
¾ cup(s), (90g)
Fresh basil
1 cup(s), leaves
Garlic
2 clove(s), quartered
Pine nuts
1½ tbs, lightly toasted
Olive oil
1 tbs
Lemon juice
1 tbs
Pancetta
48 g, (buy 60g) fat trimmed
Reduced fat feta cheese
40 g
Mixed salad leaves
150 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of salted boiling water, following packet instructions until just tender. Add the peas in the last 3 minutes of cooking time. Drain and return to the pan.
2
Meanwhile, using a food processor, process basil, garlic, nuts, parmesan, oil, lemon juice and 2 tablespoons water until almost smooth. Season with salt and pepper.
3
Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook the pancetta for 1-2 minutes each side or until crisp. Transfer to a chopping board and coarsely chop.
4
Add the pesto to the pasta and pea mixture and toss to combine. Serve pasta topped with the pancetta and feta.
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