Slide backgroundSlide thumbnail


Slide background






Simple Spaghetti With Pancetta, Mozzarella, Peas, And Olive Oil

4.0/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Print:
Simple Spaghetti With Pancetta, Mozzarella, Peas, And Olive Oil

Simple cooked spaghetti, with a brilliant green simple, tasty sauce made from frozen peas, vegetable stock, fresh parsley, extra virgin olive oil, topped with Mozzarella. The end result is surprisingly good, trust me.


  • 300g raw spaghetti, this will give you 900g cooked
  • 200g pancetta, very finely chopped
  • 2 cloves garlic, crushed
  • 250g frozen peas
  • 4 tbsp extra virgin olive oil
  • 1 tbsp vegetable stock cube
  • 100mls boiling water, roughly
  • 4 tbsp fresh mint, chopped
  • 300g fresh Mozzarella

Share This

Follow Phil


  • Cook the pasta in boiling water until just tender then drain and keep hot.
  • Heat the pancetta in a frying pan until light and crispy, then add the garlic and cook for 2 minutes.
  • Cook the peas in plenty of boiling salted water for 2-3 minutes, grain and keep warm.
  • Pop half of them into a liquidiser or crush with the back of a fork.
  • Add the olive oil and blitz or mix, gradually adding enough vegetable stock and boiling water to give you a nice sauce like, green puree.
  • Add the mint to the pasta, along with the remaining whole peas, cooked pancetta and garlic.
  • Next add the hot pea sauce and season well. Stir well, season with salt and pepper.
  • Add the diced mozzarella mix well.
  • Serve with a simple tomato salad and garlic bread.