Spaghetti with pancetta, peas, pesto and feta
250 g, (spaghetti)
Frozen green peas
¾ cup(s), (90g)
1 cup(s), leaves
2 clove(s), quartered
1½ tbs, lightly toasted
48 g, (buy 60g) fat trimmed
Reduced fat feta cheese
Mixed salad leaves
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Add the pesto to the pasta and pea mixture and toss to combine. Serve pasta topped with the pancetta and feta.