Find your recipes and restaurants here

Linguine with peas, pancetta and mint

Recipe from: 8 February 2016
recipe, peas, pancetta, pasta,mint

Ingredients 9
Servings 4
Time 00:10


  • 500
  • 400
    fresh peas, blanched
  • 2
    garlic cloves, finely chopped
  • rind of 1 lemon
  • handful
    of fresh mint leaves, coarsely chopped
  • salt and freshly ground black pepper to taste
  • 100
    pancetta, roughly torn and grilled until crisp
  • 60
    pine nuts, roasted
  • 100
    goat’s milk cheese


Cook the pasta in salted water in a large saucepan until al dente, then drain.

Meanwhile, combine the peas, garlic, lemon rind and mint leaves in a mixing bowl and season with salt and pepper.

Stir the pasta through the pea mixture.

Sprinkle the grilled pancetta, roasted pine nuts and crumbled goat’s milk cheese over the top and then serve immediately.

Word and image: Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Read more on: recipe  |  pasta  |  peas  |  mint

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.