Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

450g fusilli
75g frozen petits pois
70g thinly sliced pancetta
300ml crème fraîche
4 rounded tblsp Sacla' Sun-Dried Tomato Pesto
1 heaped tblsp roughly chopped Italian parsley
salt & freshly ground black pepper

Instructions

Put a large pan of salted water on to boil for the pasta and cook the fusilli according to the pack instructions, throwing the peas in for the last couple of minutes.

Dice and fry the pancetta in a pan until really crispy. Then remove from the pan and leave to drain on kitchen paper to remove any excess oil.

Then, to make the sauce, combine the crème frâiche and pesto in a small pan and gently heat through for a few moments, stirring to mix well. Add 4 tablespoons of water and some seasoning and stir again until hot.

Drain the pasta and peas in a colander. Transfer to a warm serving dish, stir the sauce through the pasta, scatter over the pancetta and parsley and serve straightaway for a super speedy supper.

For a different dimension, try our Spicy Tomato & Pepper Stir Through instead of Pesto! Buonissimo!