Makes 4 servings

Ingredients:

• 1 package gluten-free quinoa penne pasta, freshly cooked
• 1 2-inch thick slice of pancetta, diced*
• 1 cup each sugar snaps, snow peas, broccoli florets
• 1 each, red and yellow pepper, diced
• 1 small bunch basil, chopped
• 1/4 cup chives, chopped
• Salt and pepper

Directions:

1. In a large sauté pan, cook pancetta until golden brown. Use slotted spoon to remove to a plate. Keep drippings in pan.
2. Meanwhile in a large pot of salted water, blanch sugar snaps, snow peas and broccoli individually. Remove each to colander and drain.
3. Sauté diced peppers in drippings over medium heat, 4-5 minutes. Add blanched vegetables, herbs and cooked pancetta and pasta. Toss well, warm through and season with salt and pepper. Serve.

*Note: For vegetarian, omit pancetta and substitute 2 tablespoons of grapeseed oil to replace drippings