Pea and Pancetta Linguine Recipe

This simple pea and pancetta linguine, tossed in olive oil and chicken broth and finished with grated parmesan cheese is delicious! Give it a try and let me know what you think.

This recipe serves 2-3 people, depending on appetite. Feel free to double the recipe to serve more people.

What you will need:

  • 8 ounces of whole wheat / plain linguine
  • 2 ounces of pancetta rashers
  • 1 tablespoon of olive oil / ghee
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup of frozen peas, thawed
  • 1/2 cup of low-sodium chicken broth
  • 1/4 cup of grated Parmesan cheese
  • Salt and pepper, to taste

What to do:

  1. Cook the linguine according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
  2. In a large pan, heat the olive oil/ghee over medium heat. Add the pancetta and cook until it’s crispy, stirring occasionally.
  3. Add the chopped onion to the pan and cook until it’s translucent, stirring occasionally. Add the minced garlic and cook for an additional minute.
  4. Add the peas to the pan and cook for 2-3 minutes, stirring occasionally.
  5. Pour in the chicken broth and bring the mixture to a simmer. Cook for 2-3 minutes, until the liquid has reduced by half.
  6. Add the cooked linguine to the pan and toss to combine. If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up.
  7. Stir in the grated Parmesan cheese and season with salt and pepper, to taste.
  8. Serve hot and enjoy!

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