Rotelle with crushed peas, pancetta and mint

Pop on an apron, grab a pan and cook up this inspiring and easy recipe today.

Recipe «Rotelle with crushed peas, pancetta and mint» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 8 slices Primo Gourmet Selection Pancetta, 250g vine-ripened cherry tomatoes, 2 tbsp olive oil, plus extra to toss, 400g rotelle, 3 cups frozen peas , 1/3 cup pure cream, 1 small bunch mint, leaves picked, 1 cup grated parmesan, or vegetarian hard cheese .

Ingredients:

• 8 slices Primo Gourmet Selection Pancetta 
• 250g vine-ripened cherry tomatoes 
• 2 tbsp olive oil, plus extra to toss 
• 400g rotelle 
• 3 cups frozen peas 
• 1/3 cup pure cream 
• 1 small bunch mint, leaves picked 
• 1 cup grated parmesan, or vegetarian hard cheese 

Instructions

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.
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.
3. Divide pasta among bowls, tear over the remaining pancetta and top with roasted tomatoes, and remaining mint and cheese.