Penne with Peas and Pancetta Recipe

Penne with Peas and Pancetta Recipe

  • 6 ounces dried penne pasta
  • 4 ounces pancetta or bacon, coarsely chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 cups fat-free milk
  • 1 tablespoon all-purpose flour
  • 1 (15 ounce) can Del Monte® Sweet Peas, drained
  • 1/3 cup Parmesan cheese
  • Cracked black pepper
  • Chopped fresh sage leaves (optional)
  1. Cook pasta according to package directions; drain. Cover and keep warm.
  2. Cook pancetta over medium heat in a large skillet until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. Add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
  3. Whisk together milk and flour in a small bowl. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Add canned peas and pancetta to the cooked pasta; gently toss to coat.
  4. To serve, sprinkle pasta with cheese and pepper. If desired, top with sage.
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