Penne Pasta with Peas, Pancetta and Feta Recipe

Penne Pasta with Peas, Pancetta and Feta Recipe

You’re only six ingredients away from a delightful dinner.

Serving: 6 people

1 box penne
4 ounces pancetta, julienned
1 pint grape tomatoes, halved
¼ cup extra-virgin olive oil, divided
8 ounces frozen peas, thawed
½ cup water
⅓ cup feta cheese
salt and black pepper to taste

1. Bring a large pot of water to a boil; season with salt.
2. Add pancetta to a large cold skillet; sauté over medium heat until crisp; drain and discard fat, reserve pancetta
3. Add tomatoes and half of the olive oil to the skillet
4. Sauté tomatoes over medium heat until the skins are slightly blistered; season with salt and black pepper
5. Add peas and water; cook until most of the water has evaporated, about 6 minutes
6. Cook pasta according to package directions
7. Drain pasta; add and toss pasta with the pea mixture
8. Finish with grated Romano cheese, remaining olive oil, and pancetta before serving

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