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Fusilli with Pesto & Crispy Pancetta

30 - 45 min Moderate 4

Preparation

  • In a large pan of boiling, salted water, cook the pasta to your liking
  • Throw the peas in for the last couple of minutes
  • Dice and fry the pancetta until crispy
  • Remove pancetta from the pan and place on kitchen paper to remove any excess oil
  • Drain the pasta and peas, transfer to a warm serving dish
  • Stir the crème fraiche and Sacla’ Pesto through the pasta
  • Scatter over pancetta and parsley

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