Farfalle with Peas and Pancetta

• 1 tablespoon oil
• 2 cloves garlic, crushed
• 250 ml PHILADELPHIA Original Cream For Cooking
• 100 g sugar snap peas, blanched
• 2 tablespoons chopped basil
• freshly ground black pepper, to taste
• 400 g farfalle pasta, cooked, drained, and kept warm
• 8 slices pancetta, grilled until crisp
• small basil leaves, for garnish
• Shredded Parmesan cheese, to serve

1. HEAT the oil in a frypan and gently cook the garlic for 1 minute.
2. Add the PHILLY, peas, basil and pepper, stir until smooth and simmer for 2 minutes.
3. TOSS through the pasta and cook a further 2 minutes or until heated through.
4. Spoon into pasta bowls then top with crispy pancetta.
5. Garnish with basil leaves and serve with Parmesan.
6. Serve immediately.

oil, garlic, philadelphia original cream, sugar snap peas, basil, freshly ground black pepper, farfalle pasta, pancetta, basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/farfalle-peas-pancetta-123791.aspx (may not work)