Ingredients
- 1 lb Anna Gemelli
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Pancetta
- 2 cloves Garlic, minced
- 1 cup Frozen Peas
- 2 tbsp Cento Organic Pesto Sauce
- 1 cup Heavy Cream
- 1 Lemon, juiced
- 1/2 cup Parmesan Cheese
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Start by bringing a large pot of salted water to a boil and cooking the gemelli pasta until al dente. Heat extra virgin olive oil in a large skillet over medium heat, add chopped pancetta, and cook until it begins to crisp, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant before incorporating the peas, cooking everything together for a couple more minutes until the peas are just heated through. Lower the heat and stir in the organic pesto and heavy cream, simmering gently to blend the flavors. Add lemon juice to the sauce, season with salt and pepper to taste. Add freshly grated Parmesan cheese. Toss the cooked pasta into the skillet, ensuring itâu20acu2122s well coated with the creamy pesto sauce, and allow it to simmer together for 1-2 minutes for the pasta to soak up some flavors. Serves 4
