Categories: Salad

Ingredients

• -2.5 cups gluten free, brown-rice pasta (or whatever pasta you want)
• -1 tablespoon EVOO
• -1 tablespoon minced garlic
• -3/4 cup pancetta, finely diced
• -1 cup peas, frozen
• -2 handfuls of spinach
• -1 cup cherry tomatoes, cut in half
• -salt and pepper to taste

Directions

1. Begin by cooking pasta. Follow the directions on the box.
2. While the pasta is cooking, heat a tablespoon of EVOO and 1 tablespoon of minced garlic in a large non-stick skillet to medium/high heat. Then, add in pancetta and sauté for about 5 minutes. Add in peas and cherry tomatoes and continue to sauté for about 5 more minutes. Finally. Add in 2 handfuls of spinach and sauté for an additional 2-3 minutes. Season with salt and pepper.
3. Once the pasta has cooked, drain water and add pasta directly into pancetta mixture. Mix, so that the pasta is fully coated.
4. Serve with freshly grated parmesan cheese.

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