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Torchiette with Peas, Pancetta and Mint

Serves 4-6

250g Girolomoni organic torchiette
2 Tbsp extra virgin olive oil
100g pancetta diced
1 onion, finely chopped
2 cloves garlic, sliced
2 Tbsp mint, sliced
1 cup frozen peas
¼ cup Sabato chicken stock
½ packet baby spinach leaves
2 Tbsp Sabato pesto
Parmigiano Reggiano  for serving

Cook the pasta in boiling salted water until al dente (about 12 – 15 minutes). Drain, reserving ½ cup of the pasta cooking liquid.

To make the sauce, heat the oil in a wide sauté pan, add the pancetta and fry until crisp. Add the onion and cook until soft but not coloured. Add the garlic and fry for a minute along with half the mint. Add the peas and the chicken stock and cook covered for 5 minutes. Add the spinach and stir till just wilted. Add the pesto and stir through.

Toss the sauce through the pasta with the rest of the mint, adding a little of the cooking water to loosen it if necessary. Serve with freshly grated Parmigiano Reggiano.


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