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Ingredients

8 pancetta slices
250g vine-ripened cherry tomatoes
2 tablespoons olive oil, plus extra to toss
400g rotelle pasta (pasta wheels) (see note)
3 cups (360g) frozen peas
1/3 cup (80ml) pure (thin) cream
1 small bunch mint, leaves picked
1 cup (80g) grated parmesan, or vegetarian hard cheese

Method

Step 1 Preheat the oven to 180°C. Line 2 baking trays with baking paper. Lay the pancetta slices on 1 tray. Place the tomatoes on the second tray, drizzle with the oil and season with salt and pepper. Place both trays in the oven (with pancetta on top) and cook for 8-10 minutes until the pancetta is crisp and tomatoes begin to soften.
Step 2 Meanwhile, cook pasta according to packet instructions. Drain, then return to pan, toss in a little oil and keep warm. Cook peas in boiling salted water for 3 minutes until tender, then drain. Place 4 pancetta slices in a processor with half the peas. Add cream and half each of the mint and parmesan, then pulse briefly to coarsely crush. Add pea mix to pasta along with remaining peas. Return to low heat and toss for 1 minute to warm through.
Step 3 Divide pasta among bowls, tear over the remaining pancetta and top with roasted tomatoes, and remaining mint and cheese.

Rotelle with crushed peas, pancetta and mint

How to make Rotelle with crushed peas, pancetta and mint

Ingredients

Method