Creamy British asparagus and pancetta pasta

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes


You’ll need:


250g pasta shapes

1 bunch asparagus, washed and trimmed

150g frozen peas

150g pancetta

1 tbsp olive oil

1 red onion, chopped

4 cloves garlic, crushed

1 tbsp plain flour

100ml vegetable stock

200 ml milk

75g cream cheese

3 tbsp Parmesan cheese

Salt & pepper

2 tbsp chopped flat leaf parsley



What to do:


Cook the pasta as per the instructions on the pack.  In the last three minutes of cooking time, add the asparagus and peas to the pasta pot.  Cook until the pasta is al dente and the vegetables cooked, then drain.


Whilst the pasta is cooking heat a small frying pan, add the pancetta and cook until golden and crispy.


To make your sauce, heat the olive oil in a large pan over a medium heat.  Cook the onion and garlic until soft, approximately five minutes.  In a ramekin, combine the flour and stock and mix until smooth and then add to the onion mixture in the pan.  Whisk in the milk and bring to a simmer.  Stir in the cream cheese and Parmesan and season.


Stir the pasta and vegetables into the hot sauce, sprinkle over the bacon and chopped parsley and serve with a little extra Parmesan.