Barilla PLUS® Penne with Pancetta, Grape Tomatoes, Peas, and Romano Cheese Recipe

Barilla PLUS® Penne with Pancetta, Grape Tomatoes, Peas, and Romano Cheese Recipe

  • 4 ounces pancetta, julienned
  • 1 pint grape tomatoes, halved
  • 1/4 cup extra-virgin olive oil, divided
  • salt and black pepper to taste
  • 8 ounces frozen peas, thawed
  • 1/2 cup water
  • 1 (14.5 ounce) box Barilla PLUS® Penne
  • 1/3 cup Romano cheese, grated
  1. Bring a large pot of water to a boil; season with salt.
  2. Add pancetta to a large cold skillet; saute over medium heat until crisp. Drain; discard fat and reserve pancetta.
  3. Add tomatoes and half of the olive oil to the skillet. Saute tomatoes over medium heat until the skins are slightly blistered. Season with salt and black pepper.
  4. Add peas and water. Cook until most of the water has evaporated, about 6 minutes.
  5. Cook Barilla PLUS Penne according to package directions. Drain pasta; add and toss pasta with the pea mixture.
  6. Finish with grated Romano cheese, remaining olive oil, and pancetta before serving.
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