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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pasta, Peas, And Pancetta

on May 26, 2018

2016-05-01 17.44.35

This is a quick easy week night meal, and a great one you can serve up to guests. Let me show you how fast this dish comes together. I’m using a Fusilli pasta for this dish.

This is what pancetta (Italian bacon) looks like. I’ts similar to American bacon in that it’s cured, it is just not smoked.You can get this at the deli counter in your local grocery store. For this dish, you do not want to get it sliced, you’re going to want one thick slice about 1/2 inch thick. The deli employees will just adjust the blade on the slicer to the thickness you’re requesting. You may even be able to find pancetta already diced and packaged.

2018-01-05 17.27.08

2018-01-05 17.27.50

Prep Time: 3-5 minutes
Total Cook Time: 30 minutes
Yields: 4-6 servings

Ingredients:
1 tablespoon good olive oil
1 pound of fusilli
2-1/2 ounces pancetta, 1/4 inch dice
2 cloves minced garlic
1 cup grated Parmigiano-Reggiano, reserve 1/4 cup for serving
1 good size shallot, halved, and thinly sliced
1-10 ounce package frozen peas
Kosher salt, and freshly ground black pepper to taste
1 cup pasta cooking liquid
1 tablespoon of finely julienned fresh basil leaves
1 tablespoon of finely chopped mint leaves

Directions:
Cook pasta in a pot of boiling salted water until just tender but still firm to the bite.  Drain reserving 1 cup of pasta cooking liquid. Return pasta to pot.

Heat the olive oil in a medium  (10 inch) saute pan, add the pancetta and cook over medium heat for about 7 minutes. Stirring occasionally, until the pancetta is browned. Using a slotted spoon, transfer the crispy pancetta over to a plate, lined with paper towel. Pour off all but 1 teaspoon dripping from saute pan.

Add the sliced shallots and minced garlic to the pan,  saute about 3 minutes until tender. Toss in the thawed frozen peas, to warm through, stirring everthing together. Remove from heat. Add the crispy pancetta back in with the vegetables and stir through.

Add the pancetta vegetable mixture, 1/2 cup pasta cooking liquid, 1/2 cup grated parmigiano-reggiano, half the mint,and half the basil to the cooked pasta. Toss, adding more cooking liquid by the tablespoon if needed. Season with Kosher salt and freshly ground black pepper.

Transfer to a large serving bowl. Sprinkle remaining basil and mint on top. Serve, passing additional Parmigiano-Reggiano cheese.

 

 

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