Pea & Ham Penne


Serves 4


400 g Penne Pasta

150 g Pancetta, Chopped

1 Red Onion, peeled and chopped finely

100 ml Dry White Wine

2 Tbsp Creme Fraiche

100 g Passata

3 Tbsp Oregano leaves, chopped

50 g Parmesan, grated

2 Tbsp Rapeseed Oil

Sea Salt & Freshly Ground Black Pepper


How to cook


Cook the Penne Pasta in slightly salted boiling water according to the packet instructions

Cook the Pancetta over a medium heat in a frying pan until fat has melted and it is just turning brown

Add the Red Onions and fry for 5 minutes, until softened

Add the White Wine and cook for a further 1 minute

Add the Passata and Oregano and stir thoroughly

Season to taste

Add the Creme Fraiche

Cover and cook for about 5 minutes

Add the Peas, cover, and cook for further 3 minutes

Add the Pasta and stir to mix thoroughly

Serve topped with the grated Parmesan

Serve with Garlic bread

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