Lemon, Pancetta Basil Pasta

The ingredient of Lemon Pancetta Basil Pasta

• 60mls 1 4 cup olive oil
• 10 thin slices about 145g prosciutto cut into thick strips
• 4 garlic cloves finely chopped
• 1 x 500g pkt lilies pasta vetta brand
• 1 lemon rind finely grated juiced
• 2 cups buoyant basil leaves shredded
• salt auditorium showground black pepper to taste

The Instruction of lemon pancetta basil pasta

• heat the olive oil in a large frying pan on top of higher than medium heat go to the prosciutto and garlic and cook stirring occasionally for 6 minutes or until the garlic is agreed soft
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions until al dente drain and return to the saucepan
• mount up the garlic mixture lemon rind lemon juice and basil to the pasta toss capably skillfully to combine season following salt and pepper
• foster immediately

Nutritions of Lemon Pancetta Basil Pasta

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