Asparagus, pea and pancetta fettuccine

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How to make Asparagus, pea and pancetta fettuccine

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 2 x 375g packets fresh fettuccine pasta
  • 3 bunches asparagus, trimmed, cut into thirds
  • 1 cup frozen peas
  • 100g sliced pancetta, from the deli
  • 200g fresh ricotta, from the deli
  • 1/2 cup mint leaves
  • 1/4 cup Cobram Estate Classic Extra Virgin Olive Oil
  • 1/3 cup chopped Coles Brand Australian Macadamias, toasted
  • Grated parmesan (optional), to serve

Method

  • Step 1 Cook the pasta in a large saucepan of boiling salted water following packet directions. Add the asparagus for the last 3 mins of cooking and peas for the last 1 min of cooking. Drain. Return to pan.
  • Step 2 Meanwhile, heat a large frying pan over medium-high heat. Cook the pancetta for 2-3 mins or until crispy. Transfer to a plate lined with paper towel. Tear into chunks.
  • Step 3 Add the ricotta, mint, oil, macadamia and pancetta to the pasta mixture. Season. Toss gently to coat. Top with parmesan.

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