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Photo of Spaghetti with pancetta, peas, pesto and feta by WW

Spaghetti with pancetta, peas, pesto and feta

12
Points
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Green salad drizzled with balsamic vinegar.