• 105g smoked pancetta slices
  • 1 tbsp olive oil
  • 1 litre chicken stock, made with 2 stock cubes
  • 150g green pesto
  • 125g conchiglie pasta
  • 600g frozen mixed vegetables
  • 3 basil leaves, washed, to garnish


  1. 1

    Roughly chop all but 4 of the pancetta slices. Heat the oil in a frying pan and fry both the chopped pancetta and the remaining 4 pancetta slices whole until crisp. Remove from the pan and drain on kitchen paper. Set aside.

  2. 2

    Add the stock to a large saucepan with half the pesto. Bring to the boil, then add the pasta, frozen vegetables and fried chopped pancetta. Simmer with the lid on for 5 minutes until the veg and pasta are tender.

  3. 3

    Divide between 4 bowls. Swirl a spoonful of the remaining pesto into each bowl, then top with a strip of crisp pancetta, a few basil leaves and a grinding of black pepper to serve.

Nutritional Details

Each serving provides
  • Energy 1888kj 451kcal 23%
  • Fat 26.3g 38%
  • Saturates 6.1g 31%
  • Sugars 5.5g 6%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

7.1g carbohydrate 1.5g fibre 3.3g protein

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