Creamy British asparagus and pancetta pasta
Serves: 4
Prep: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 250g pasta shapes
- 1 bunch asparagus, washed and trimmed
- 150g frozen peas
- 150g pancetta
- 1 tbsp olive oil
- 1 red onion, chopped
- 4 cloves garlic, crushed
- 1 tbsp plain flour
- 100ml vegetable stock
- 200 ml milk
- 75g cream cheese
- 3 tbsp Parmesan cheese
- Salt & pepper
- 2 tbsp chopped flat leaf parsley
What to Do
Cook the pasta as per the instructions on the pack. In the last three minutes of cooking time, add the asparagus and peas to the pasta pot. Cook until the pasta is al dente and the vegetables cooked, then drain.
Whilst the pasta is cooking heat a small frying pan, add the pancetta and cook until golden and crispy.
To make your sauce, heat the olive oil in a large pan over a medium heat. Cook the onion and garlic until soft, approximately five minutes. In a ramekin, combine the flour and stock and mix until smooth and then add to the onion mixture in the pan. Whisk in the milk and bring to a simmer. Stir in the cream cheese and Parmesan and season.
Stir the pasta and vegetables into the hot sauce, sprinkle over the bacon and chopped parsley and serve with a little extra Parmesan.
