Farfalle with Peas and Pancetta

Farfalle with Peas and Pancetta
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 2 cloves garlic, crushed
  • 250ml PHILADELPHIA Original Cream For Cooking
  • 100g sugar snap peas, blanched
  • 2 tablespoons chopped basil
  • Freshly ground black pepper, to taste
  • 400g farfalle pasta, cooked, drained, and kept warm
  • 8 slices pancetta, grilled until crisp
  • Small basil leaves, for garnish
  • Shredded Parmesan cheese, to serve

How to make it

  1. HEAT the oil in a frypan and gently cook the garlic for 1 minute. Add the PHILLY, peas, basil and pepper, stir until smooth and simmer for 2 minutes.
  2. TOSS through the pasta and cook a further 2 minutes or until heated through.
  3. SPOON into pasta bowls then top with crispy pancetta. Garnish with basil leaves and serve with Parmesan. Serve immediately.