Calories: 957 Preparation: 5 mins Cooking: 15 mins Serves: 4
2x85g bags watercress, chopped
500g pack penne pasta
190g pack fresh peas
2x130g packs of cubetti di Pancetta
500g half fat creme fraiche
50g Parmesan, finely grated
Salt and freshly ground black pepper
Bring a medium pan of water to the boil over a high heat. Add the penne pasta and a little salt, and cook following the packet instructions, adding the peas for the last 3 minutes of cooking time. Meanwhile, heat a frying pan over a moderate heat. Cook the pancetta for 3-4 minutes until crisp, stirring often. Remove with a slotted spoon to a plate and drain on kitchen paper.
Drain the pasta, return to the pan and stir in the watercress, pancetta, creme fraiche and two-thirds of the Parmesan. Season to taste, sprinkle with remaining Parmesan and serve piping hot.
Fat: 43g Saturated Fat: 22g Carbohydrate: 107g Protein: 43g Fibre: 7g Salt: 3.35g