Peas & Pancetta in a Flash

Peas and Pancetta in a Flash
(Adapted from Farfelle with Peas and Pancetta, Gourmet, June 1999)

Taken from La Pomme De Portland Blog by Carrie Minns

Ingredients:

  • 4 cups frozen petite peas
  • 2 tbls olive oil
  • ¼ - 1/3 lb pancetta, diced
  • 2 large shallots
  • 1 lb dried bowtie (farfelle) pasta
  • salt and pepper, optional
  • freshly, grated Parmesan cheese

Directions:

  • Fill a large, pasta pot three fourths full with water and bring to a boil for peas and pasta.
  • Cook frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to a colander and spray with cold water to stop the cooking. Do Not drain the water from the pot.
  • In a large, heavy skillet, heat oil until hot but not smoking and cook pancetta in oil, stirring occasionally, until golden brown and edges are crisp, about 8-10 minutes.
  • Stir in shallots and cook, stirring occasionally, until just tender about 3-4 minutes.
  • While your pancetta is cooking you can return the water in pot to a boil.
  • Cook pasta according to directions on package.
  • Before you drain your cooked pasta, reserve 1 cup of pasta water.
  • Drain pasta in colander and add it to your finished pancetta mixture with the peas, ¼ cup reserved pasta water and salt and pepper to taste. (I find that this recipe doesn’t need any added salt and pepper, but that’s just my preference.)
  • 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 your freshly, grated Parmesan cheese.

While I have made this recipe exactly as written before, some nights I don’t bother with the mixing it all together with the reserved pasta water that I forgot to reserve and I just have the troops scoop up their pasta and put the peas and pancetta on separately. On this particular night, I also happened to serve this dish with a cornucopia of fall fruit: persimmon, pomegranate, pears and apples. What did the children think of the persimmon you might ask? Not much.

Yield: Enough for a family of 5 with a bit leftover…perfect for a thermos in a lunchbox the next day.

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