It’s good to cook every week night from scratch. It tastes better, it’s cheaper and there’s a certain sense of satisfaction from making something yourself.

HOWEVER - you’re also likely tired, hungry and short of time. This is where this little beast comes in…


Serves 2 hungry folk


  • 300g Rusticella Pasta (

  • 1 Large Onion

  • Black Pepper

  • 2 x Large Glugs of Olive or Rapeseed Oil

  • Half Handful of Sea Salt (

  • 200g Frozen Peas

  • 2 x Tablespoons of Prunotto Organic Red Pesto (

  • 1 x pack of Golfera Diced Pancetta (available in the meat fridge in the shop)

  • 50g of Cravero Parmesan (available in the cheese fridge in the shop). Please try to use this particular parmesan - it really is stunning.

Step 1.

Boil the kettle.

Step 2.

In the meantime dice up the onions in to half centimetre cubes. Fry until soft and translucent along with the pancetta. Pancetta should be caramelised and delicious. At this point stand back and inhale the most incredible smells and you might as well taste a teaspoon of this incredible mix! Set this little lot aside.

Step 3.

Once the kettle has boiled, add water to a large saucepan along with 300g of pasta, a good half handful of sea salt and a little glug of oil (to prevent pasta from sticking). Cook for 10 minutes or so, until it’s soft enough but still has a little bite (al dente)! It’s also possible to add in the frozen peas to this pan if you can’t be bothered washing another pan for the last 5 minutes or so of the cooking of the pasta. Otherwise in a separate pan, cook the peas for around 5 minutes.

Step 3

Drain the pasta & peas (but reserve about half a cup of the cooking liquid).

Step 4

Pop the pasta and peas back in to the empty saucepan and add in the pesto and onion/pancetta mix. Heat through on a medium heat until it’s piping hot. Add in a little of the cooking liquid if it’s a little dry.

Step 5

Serve in big bowls with a load of freshly ground black pepper and a heap of freshly grated parmesan.


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