Recipe

Farfalle With Peas And Pancetta -farfalle Con Piselli E Pancetta Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 5 months ago A colorful, easy and healthy Italian feast. Serve with a salad of baby greens and hot fresh Italian bread with herb flavored oil for dipping and the lemon granita for a refreshing dessert. Prep:10m Cook:25m Servings:4	Mystic_rive
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Fans

waterlily

angieaugus

binky67

Ingredients

2 pounds fresh peas in pod or one 10-ounce box frozen baby peas

1 pound sugar snap peas and/or snow peas

1/2 pound sliced pancetta

2 shallots

1 pound dried farfalle or rotini

3 tablespoons extra virgin olive oil

Freshly grated Parmigiano-Reggiano

Directions

Shell fresh peas if using.

Diagonally cut sugar snaps and/or snow peas into thirds.

Finely chop pancetta and shallots separately.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.

Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking.

Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water.

Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.

In a deep 12-inch heavy skillet heat olive oil over moderate heat until hot but not smoking and cook pancetta in olive oil, stirring, until golden brown and edges are crisp, about 10 minutes.

Stir in shallots and cook, stirring, until just tender, about 2 minutes.

Return water in pot to a boil.

Cook pasta in boiling water, stirring occasionally, until 'al dente' and ladle out and reserve 1 cup pasta water.

Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste.

Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta with Parmigiano-Reggiano cheese. Serves 4 as a main course.

That's it!

Buon Apettito!

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