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Fusilli with Pesto & Crispy Pancetta
30 - 45 min
Ingredients
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
