Fusilli with Pesto & Crispy Pancetta


  • Salt
  • 450g Fusilli Pasta
  • 75g Frozen petit pois
  • 70g Thinly sliced pancetta
  • 300ml Crème fraiche
  • 4 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 1 tbsp Italian parsley, roughly chopped


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Throw the peas in for the last couple of minutes
  3. Dice and fry the pancetta until crispy
  4. Remove pancetta from the pan and place on kitchen paper to remove any excess oil
  5. Drain the pasta and peas, transfer to a warm serving dish
  6. Stir the crème fraiche and Sacla’ Pesto through the pasta
  7. Scatter over pancetta and parsley
Serves: 4Cooking time: Share recipeReview this recipe


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