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Lemon, Pea & Pancetta Fettuccine

 

Ingredients

 

1 Pack of Pangkarra Fettuccine 
1 Cup of fresh peas
1 Bunch of baby asparagus, sliced into 2cm pieces
4 Slices of pancetta, sliced into small pieces
2 Zucchini, finely diced
2 Tbsp of good quality goat’s cheese (such as Meredith Dairy chevre)
1 Cup of basil leaves
1 Tsp of chilli flakes or fresh chilli
2 tbsp of pine nuts, lightly toasted
1 Piece of preserved lemon, rinsed and finely sliced
 

Method

 

Bring a large pot of salted water to the boil and add the pasta cooking for 8minutes until aldente. In another pot, bring the peas and asparagus to the boil and cook for 2 minutes until just tender, set aside.
In a separate pan, gently fry the pancetta and after 2 minutes add the zucchini and a good splash of olive oil and stir until cooked though.
Gently cook 1 2tbsp of pine nuts until golden and set aside.
Once the pasta is cooked, rinse and add back to the pan. Stir through the ingredients and the basil leaves with the juice of one lemon and a good splash of olive oil. Serve with some crumbled goat’s cheese and basil leaves, add extra chilli if desired.

Serves 4