Pasta with pancetta, sweet peas and zucchinni

This is a fast and nutritional recipe you can wipe up any night of the week given you have ingredients on hand. You will need, a bag of frozen peas, 2-3 small zucchinis, one bag of pasta and one piece of pancetta about half pound. Pancetta is a very good ingredient to have in your freezer. It is cured pork meat Italian style just like beacon, but not smoked instead just cured with spices.

To start this dish take a large skillet and preheat it. Cube you pancetta and place it on the hot pan, render the fat and brown the pieces for about 6-10 minutes. Once it is done remove pancetta slices with slided spoon leaving the rendered fat in the pan.

Next add one chopped onion and sliced zucchinis and sweat it for a 5 minutes. Then add a bag of frozen peas to it and cook for a few more minutes till defrosted and cooked, but not mushy.

Meanwhile start you pasta pot and bring it to a full boil. Drop you pasta and cook according to the package direction. Once the pasta is ready drain it completely. Then add it to the pan with your vegetables and mix it together.

There are few different way how you can finish off this pasta dish. If you would like a creamy texture you can add a few spoons of goat cheese or Italian marscapone cheese. Just make sure you add it to the pasta pan once the pasta is drained so it can melt it with the heat of the pan. If you prefer a sharp tasting cheese just add a few crumbles of feta cheese or shredded Parmesan. When ready to serve place it in the plate and top it with crunchy pancetta pieces. Enjoy!