• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
10 minute fresh taglioliniwith pancetta peas - Extra large standard

10-Minute Fresh Tagliolini with Pancetta & Peas

Creamy Tomato-Mascarpone Sauce

820 cals

10 mins

Description

Use your noodle, and you’ll have a tempting pasta evening set up in no time. Fresh tagliolini is quickly boiled to al dente, providing some nice snap to every bite. Tumble it into a low-key rosée sauce, built on a base of garlic, scallions and chopped fresh tomatoes. They combine with ultra-creamy mascarpone cheese for a luscious consistency, punctuated by green peas, nibbly morsels of pancetta and grated Grana Padano.

Contains:

Eggs, Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 85g Pancetta

  • 15ml Minced garlic

  • 2 Scallions

  • 2 Tomatoes

  • 150g Green peas

  • 225g Fresh tagliolini

  • 30ml Mascarpone

  • 25g Grana Padano (contains rennet)

  • 5g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)

Nutrition

Total fat

44g

Saturated Fat

19g

Sodium

1450mg

Total carbs

75g

Sugar

6g

Protein

35g

Fibres

9g

Recipe Instructions

10-Minute Fresh Tagliolini with Pancetta & Peas - Step #1 Boil the pasta
Step 1: Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
10-Minute Fresh Tagliolini with Pancetta & Peas - Step #2 Cook the pancetta
Step 2: Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate and keep warm, leaving any drippings in the pan. Reserve the pan.
10-Minute Fresh Tagliolini with Pancetta & Peas - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, in a small bowl, grate the tomatoes. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
10-Minute Fresh Tagliolini with Pancetta & Peas - Step #4 Make the sauce
Step 4: Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes and sauté, 1 to 2 min., until softened. Add the peas, mascarpone and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the peas turn bright green; season with the spices and S&P.
10-Minute Fresh Tagliolini with Pancetta & Peas - Step #5 Combine the pasta
Step 5: Combine the pasta
To the pan of sauce, add the pasta, pancetta, ½ the Grana Padano and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
10-Minute Fresh Tagliolini with Pancetta & Peas - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pasta between your plates. Garnish with the green tops of the scallions and remaining Grana Padano. Bon appétit!