MEAL MATHS – SPAGHETTI WITH PEAS ASPARAGUS AND PANCETTA
Ready in 15-20 minutes | Serves 4
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1. Bring a large pan of salted water to the boil. Put the peas in a sieve and lower them into the water for 2 minutes, then tip into a blender with a mugful of the cooking water. Blend until smooth; set aside.
2. Put the pancetta in a large, cold frying pan and warm over a medium heat for 3-5 minutes until it starts to sizzle, stirring now and then. Cook for 5 minutes until golden and crispy, then use a slotted spoon to transfer to a bowl, leaving the fat behind.
3. Meanwhile, cook the spaghetti in the boiling water for 3 minutes and put the frying pan back on a high heat. Slice the asparagus into thirds and fry for 1 minute, then add the pea puree.
4. Use tongs to transfer the pasta to the pan and mix with the sauce, adding more cooking water if needed. Scatter over the pancetta to serve.
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0 in trolley
Quantity of Essential Frozen British Garden Peas in trolley 0
Essential Frozen British Garden Peas1.25Kg
1.25KgItem price
£1.85Price per unit
£1.48/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Smoked Pancetta in trolley 0
Cooks' Ingredients Smoked Pancetta2x77g
2x77gItem price
£2.40Price per unit
£1.56/100g0 added
0 in trolley
Quantity of Waitrose Fine Asparagus in trolley 0
Waitrose Fine Asparagus110g
110gItem price
£2.25Price per unit
£20.46/kg