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Recipes

Penne with prawns, pancetta and peas

Cityline | posted Monday, Jun 13th, 2016

penne-with-prawns-pancetta-and-peas-david-rocco1-475x3151

Pasta is quick to make and great for the whole family. Chef David Rocco shows us how to make a simple prawn, pancetta and pea penne that is bursting with flavour!

Ingredients

  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic, whole
  • 100 g pancetta
  • 1 cup fresh sweet peas
  • 12 large raw shrimp, chopped
  • 1 cup dry white wine
  • 1 bunch mint leaves, chopped
  • Zest of 1 lemon
  • Freshly grated parmigiano cheese for sprinkling
  • Penne pasta
  • Salt

Method

  1. Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
  2. Add the chopped mint.
  3. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
  4. Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
  5. Remove from heat, sprinkle with Parmigiano cheese and mix well.
  6. Transfer to serving bowl and add mint, lemon zest and more Parmigiano.

Courtesy of Chef David Rocco

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