10-Minute Fresh Tagliolini with Pancetta & Peas
Creamy Tomato-Mascarpone Sauce
Cooking time
10 minutes
Servings
2/4
Calories
820 /serving
Use your noodle, and you’ll have a tempting pasta evening set up in no time. Fresh tagliolini is quickly boiled to al dente, providing some nice snap to every bite. Tumble it into a low-key rosée sauce, built on a base of garlic, scallions and chopped fresh tomatoes. They combine with ultra-creamy mascarpone cheese for a luscious consistency, punctuated by green peas, nibbly morsels of pancetta and grated Grana Padano.
We will send you:
- 85g Pancetta
- 15ml Minced garlic
- 2 Scallions
- 2 Tomatoes
- 150g Green peas
- 225g Fresh tagliolini
- 30ml Mascarpone
- 25g Grana Padano (contains rennet)
- 5g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Eggs, Milk, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Slotted spoon
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
19 g
Sodium
1450 mg
Total Carb
75 g
Sugars
6 g
Protein
35 g
Fibre
9 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate and keep warm, leaving any drippings in the pan. Reserve the pan.
Mise en place
Meanwhile, in a small bowl, grate the tomatoes. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes and sauté, 1 to 2 min., until softened. Add the peas, mascarpone and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the peas turn bright green; season with the spices and S&P.
Combine the pasta
To the pan of sauce, add the pasta, pancetta, ½ the Grana Padano and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the green tops of the scallions and remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
