penne with peas and pancetta

Ingredients

• Servings: 4
• 6 ounces dried penne pasta
• 4 ounces pancetta or bacon, coarsely chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/4 cups fat-free milk
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can del monte® sweet peas, drained
• 1/3 cup parmesan cheese
• cracked black pepper
• chopped fresh sage leaves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• cook pasta according to package directions; drain. cover and keep warm.
• cook pancetta over medium heat in a large skillet until crisp. using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
• whisk together milk and flour in a small bowl. add milk mixture to skillet. cook and stir until thickened and bubbly. cook and stir for 2 more minutes. add canned peas and pancetta to the cooked pasta; gently toss to coat.
• to serve, sprinkle pasta with cheese and pepper. if desired, top with sage.