Linguine with Pancetta, Peas, and Courgette

Ingredients for Linguine with Pancetta, Peas, and Courgette

• 2 tablespoons extra-virgin olive oil

• 90g pancetta, diced

• 160g chopped spring onions

• 2 garlic cloves, thinly sliced

• 450g linguine

• 150g frozen peas

• 2 medium courgette, peeled into ribbons (see headnote)

• Kosher salt

• Crushed red pepper flakes

• 1/2 cup fresh basil leaves, chopped

• 1/2 cup fresh Italian parsley leaves, chopped

• 1/2 cup freshly grated Grana Padano

1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the spring onions and garlic and cook until the spring onions are wilted, about 3 minutes.

2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and courgette to the skillet and season with salt and red pepper flakes. Toss until the courgette begin to wilt, about 2 minutes. Ladle in 240ml pasta water and simmer and reduce by half while the pasta cooks.

3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.