Snap Peas With Pancetta And Parmesan Recipes
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.
PARMESAN SNAP PEA PASTA
My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
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- Preheat the oven to 450°. Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes, until golden brown and crisp. Remove from the oven and transfer to a paper towel-lined plate to cool.
- In the meantime, bring a small pot of water to a boil over high heat. Season generously with salt. Fill a large bowl with ice and water and set aside. When the water is boiling, put the snap peas in and cook for about 30 seconds to 1 minute. Immediately drain and transfer to the ice bath. Cool completely and drain.
- To make the vinaigrette: whisk together the olive oil, Champagne vinegar, lemon juice and salt and pepper to taste.
- To serve, you can leave the snap peas whole or cut all or some in half to expose the peas inside. Place the snap peas and red onion on a serving platter or in a bowl. Drizzle some of the vinaigrette over the snap peas and toss to combine. Crumble the pancetta over the top and sprinkle with grated Parmesan. Serve the remaining vinaigrette on the side.
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- Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
- Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
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