Quick pancetta and ricotta pasta

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How to make Quick pancetta and ricotta pasta

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:15
  • Total Time : 0:20

Ingredients

  • 350g orecchiette pasta
  • 150g (1 cup) frozen peas
  • 1 bunch asparagus, trimmed, cut into 3 cm pieces
  • 2 x 100g Primo Gourmet Selection Pancetta
  • 200g ricotta, broken into pieces
  • 1 lemon
  • 1 tablespoon olive oil
  • 2 teaspoons fig jam
  • 50g baby rocket leaves
  • 1/4 cup small fresh basil leaves

Method

  • Step 1 Cook the pasta in a large pan of boiling water according to packet directions until al dente. Add the peas and asparagus in the last 2 minutes of cooking. Drain, rinse under cold water and return to pan.
  • Step 2 Meanwhile preheat grill. Lay the pancetta slices in a single layer on an oven tray. Place under the hot grill and cook for 2-3 minutes each side until golden and crisp. Remove and drain on paper towels.
  • Step 3 Break pancetta into pieces and add to the pasta with ricotta. Finely grate lemon rind over pasta and season with salt and pepper. Juice lemon and whisk in a small jug with oil and jam. Pour over pasta. Add rocket and basil. Toss to combine, serve.

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