Tagliatelle with pancetta, peas and peppercorns

So here’ s my second recipe, this time using the green peppercorns from Sainsbury’s Speciality Ingredients Range. The aromas were stupendous while I was cooking this dish – it’s such a heavenly match of ingredients. You have the sweetness of the peas, the herby flavours of parsley and mint, the saltiness of the pancetta and finally, the beautifully peppery bite of the green peppercorns. And as fate with have it, the main ingredients are alliterative, too…tagliatelle with three p’s – or even four p’s – pasta, pancetta, peas and peppercorns!

The dish is also very quick to make, as well as being light and healthy. Vegetarians out there, just leave out the pancetta and use vegetable stock and you’ll have a lovely dish to enjoy. Give it a try and let me know what you think.

Serves 2

3 shallots, chopped

160g pancetta, chopped into cubes

100g fresh peas

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped

150ml white wine

300ml chicken stock

1 tbsp green peppercorns

250g fresh tagliatelle

Grated parmesan, to serve

Heat a teaspoon of oil in a pan over a medium heat. Fry the pancetta until it begins to color. Add shallots and fry until softened.

Stir in peas, parsley and mint, and continue to fry. Add wine and reduce. Stir in chicken stock and add the peppercorns. Simmer until the peas are cooked.

Meanwhile, cook the tagliatelle according to the instructions on the packet.

Drain pasta and toss with the sauce. Serve with grated Parmesan on top.