Penne with pancetta, treviso & peas

Ingredients

375g dried penne rigate pasta
1 tbs olive oil
150g pancetta, coarsely chopped
2 garlic cloves, finely chopped
2 treviso lettuces, leaves separated, sliced lengthways
250ml (1 cup) chicken stock
185ml (3/4 cup) cream
150g (1 cup) frozen peas
70g (1 cup) finely grated parmesan

 

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Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Stir in the treviso and stock. Cook, stirring occasionally, for 3 minutes or until the stock reduces slightly.
3. Add the cream and peas to the frying pan. Cook for 3 minutes
or until the sauce thickens slightly. Add the sauce and half the parmesan to the pasta. Taste and season with salt and pepper. Divide among serving dishes. Sprinkle with the remaining parmesan to serve.