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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!

Thank you Italian Sara for sharing this Pennette with Peas, Pancetta & Mascapone easy supper 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 it at least once per month. Try it and let me know what you think to Italian Sara’s Pennette Peas, Pancetta & Mascapone in the comments section below the recipe?

photo 1

Thanks Clare x


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


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