Pea Orecchiette With Prawns and Pancetta

  • cooking time
    12 m
  • calories per serve
    520 cal
  • serves
    4
300 g
orecchiette (or other shape) pasta
150 g
pancetta, chopped
1 tbsp
oil
16
green (raw) medium king prawns, peeled and deveined
2 cloves
garlic, crushed
200 g
sliced button mushrooms
185 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tsp
cornflour
1/4 cup
chopped parsley (10g)
1 cup
frozen peas (120g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
265 g
2175
37
12.2
3.1
62.3
7.2
822.5
4
Average Quantity
per:
100 g
812
14
5
1
23
3
307
1

Method

  1. cook pasta according to directions on packet; drain and keep warm.

  2. meanwhile, heat a large non stick frying pan over medium high heat. add pancetta; cook until crispy and golden, about 5 minutes. drain on kitchen paper. set aside.

  3. heat same frying pan over medium heat; add garlic and mushrooms; cook 3 minutes or until mushrooms are tender. add combined NESTLÉ CARNATION light & creamy flavoured evaporated milk and cornflour, parsley and peas. cook until just heated through. stir in pasta, pancetta and prawns.

  4. heat same frying pan over medium heat; add garlic and mushrooms; cook 3 minutes or until mushrooms are tender. add combined carnation light & creamy flavoured cooking milk and cornflour, parsley and peas. cook until just heated through. stir in pasta, pancetta and prawns.

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