PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
WAGON WHEEL PASTA WITH PANCETTA AND PEAS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
PASTA WITH PEAS AND PANCETTA
Make and share this Pasta With Peas and Pancetta recipe from Food.com.
Provided by Candy in Tyrone
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
- Cook the peas for 2 minutes then drain well and keep hot.
- Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
- Garnish with the Parmesan shavings and serve piping hot.
Nutrition Facts : Calories 508.9, Fat 12.1, SaturatedFat 4.9, Cholesterol 19, Sodium 315.7, Carbohydrate 86.2, Fiber 14.2, Sugar 4.8, Protein 16.5
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