Spring Vegetables and Pancetta with Quinoa Penne

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 1 package quinoa penne pasta, freshly cooked
  • 1 2-inch thick slice of pancetta, diced*
  • 1 cup each sugar snaps, snow peas, broccoli florets
  • 1 each, red and yellow pepper, diced
  • 1 small bunch basil, chopped
  • 1/4 cup chives, chopped
  • salt and pepper

Recipe Tip

For vegetarian, omit pancetta and substitute 2 tablespoons of grapeseed oil to replace drippings

Instructions

  1. In a large sauté pan, cook pancetta until golden brown. Use slotted spoon to remove to a plate. Keep drippings in pan.
  2. Meanwhile in a large pot of salted water, blanch sugar snaps, snow peas and broccoli individually. Remove each to colander and drain.
  3. Sauté diced peppers in drippings over medium heat, 4-5 minutes. Add blanched vegetables, herbs and cooked pancetta and pasta. Toss well, warm through and season with salt and pepper. Serve.

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