Pea and pancettà lasagne

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Course Appetizers Prep Time Total Time

Ingredients in this Recipe

  • 1 garlic clove, crushed to a paste with the edge of a knife
  • 1 lemon, juice only
  • 1 red onion, finely chopped
  • 100ml/3½fl oz extra virgin olive oil
  • 12 x 7.5 10cm/3 4in discs fresh pasta (cut from a sheet)
  • 15 semi dried tomatoes in oil, finely chopped
  • 150g/5½oz fresh peas
  • 200g/7oz ricotta, drained
  • 6 fresh basil leaves, finely sliced
  • 8 pieces pancetta, grilled until crisp

Recipe Preparation

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