Farfalle with Peas and Pancetta
From midgelet 15 years agoIngredients
- 2 pounds fresh peas in pod or one 10-ounce box frozen baby peas shopping list
- 1 pound sugar snap peas and/or snow peas shopping list
- 1/2 pound sliced pancetta shopping list
- 2 shallots shopping list
- 1 pound dried farfalle or rotini shopping list
- 3 tablespoons extra virgin olive oil shopping list
- Freshly grated parmigiano-Reggiano shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Greatness. You are posting some fantastic recipes today. Great post here. You get my 5.
chefmeow in Garland loved it -
oh my yum i really like this thanks sweetie
minitindel in THE HEART OF THE WINE COUNTRY loved it -
wonderful recipe thanks
momo_55grandma in Mountianview loved it
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