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Pennette with Peas, Pancetta & Mascapone

Pennette with Peas, Pancetta & Mascapone

This is such a LOVELY recipe. So quick and uber easy! Everyone loves a quick pasta dish for mid week and this Pennette with peas, pancetta & mascarpone is special! 

Pennette with Peas, Pancetta & Mascapone

Thank you Italian Sara for sharing this easy pasta super dish 

Pennette is  small Italian pasta tubes pasta with ends that are cut at an angle.

They are available with a smooth or ridged surface. A shorter and thinner version of penne rigate pasta.

If not available substitute either perciatelli or long ziti broken into smaller pieces or short ziti.

I make this dish at least once per month. Everyone loves it 

 

To serve your Pennette 

Sometimes I serve it with a side of tomato salad.

The kids usually like garlic bread with it too. Then everyone’s happy! 

And all you need are these! So simple 

Pennette with Peas, Pancetta & Mascapone

Pasta Suppers 

I just love quick tasty Pasta suppers don’t you? This one really is quick and easy and ready in 20 minutes. It’s lovely 

I have loads of pasta dishes on here, as pasta is always my go to supper. 

A really great one is Pasta with Prawns & Rocket 

So good and really quick again!  Just look at those colours!!

pasta with prawns & rocket

 

 

Try it and let me know what you think to Italian Sara’s Pennette Peas, Pancetta & Mascapone in the comments section below the recipe?

 

Thanks Clare x

Ingredients

Serves 4 (ish)

  • 400g Pennette or penne pasta /or small shells (to catch the peas)
  • 2-3 tablespoons Olive Oil
  • 1 Onion, finally chopped
  • 150g Cubed Pancetta (or smoked bacon)
  • 2 Cloves garlic, finely chopped
  • 200g Frozen peas (petit pois if you can)
  • 200ml Vegetable stock
  • 125g Mascapone
  • 2-3 squeezes Tomato Puree
  • Parmesan for serving
  • Salt & Black Pepper

Preparation Method

  1. Boil the water and cook the pasta (salt water)
  2. Heat the oil in a saucepan and and fry the onion slowly until it softens, add pancetta and fry until crispy
  3. Stir in the garlic and cook for 2 mins, add the peas, vegetable stock, mascapone and tomato puree, simmer for a few minute
  4. Drain the pasta, return to the pan and add the peas/pancetta sauce, stir well, season
  5. Serve immediately with a sprinkling of parmesan and dig in 🙂 I like to serve it with a big green salad to
  6. Enjoy Cx

Comments

Paula J says:
Nom nom nom! One of our favourite dishes from the book. Big bowfuls of heaven ?