Penne taking into consideration pancetta, treviso and peas

do more bang for your buck taking into account bearing in mind this pasta, loaded subsequently lashings of parmesan.

The ingredient of Penne taking into consideration pancetta, treviso and peas

1. 375g penne rigate
2. 1 tbsp olive oil
3. 150g pancetta, scratchily chopped
4. 2 garlic cloves, finely chopped
5. 2 treviso lettuces, leaves separated, sliced lengthways
6. 250ml (1 cup) Massel chicken style liquid hoard
7. 185ml (3/4 cup) cream
8. 150g (1 cup) frozen peas
9. 70g (1 cup) finely grated parmesan

The instruction how to make Penne taking into consideration pancetta, treviso and peas

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat the oil in a large non-stick frying pan higher than medium-high heat. ensue the pancetta and cook, stirring occasionally, for 5 minutes or until golden. build up the garlic and cook, stirring, for 1 minute or until aromatic. demonstrate in the treviso and stock. Cook, stirring occasionally, for 3 minutes or until the heap reduces slightly.
3. Add the cream and peas to the frying pan. Cook for 3 minutes or until the sauce thickens slightly. Add the sauce and half the parmesan to the pasta. Taste and season later than salt and pepper. Divide along with serving dishes. Sprinkle behind the steadfast parmesan to serve.

Nutritions of Penne taking into consideration pancetta, treviso and peas

fatContent: 743.529 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 86 milligrams cholesterol