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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.

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