Peas and Pancetta with Bowtie Pasta
This is one of our favorite go-to meals. It’s quick to make and I almost always have a bag of peas in the freezer and pasta in the pantry. If I don’t have pancetta, I substitute a package of bacon. Oh darn, bacon.
4 cups frozen petite peas
1 tablespoon olive oil
1/3 pound pancetta, diced
2 large shallots, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound dried bowtie (farfalle) pasta
1 cup pasta water
More salt and pepper, to taste
Freshly grated Parmesan cheese
1 tablespoon olive oil
1/3 pound pancetta, diced
2 large shallots, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound dried bowtie (farfalle) pasta
1 cup pasta water
More salt and pepper, to taste
Freshly grated Parmesan cheese
In a deep sauté pan with a lid, cook your frozen peas in boiling water until tender, about 3 minutes. Drain them in a colander and spray with cold water to stop the cooking.
In the same sauté pan, heat your olive oil, add in your pancetta, and cook over medium heat, stirring occasionally, until golden brown and crisp-edged, about 6-8 minutes.
Reduce your heat to medium-low, add in your shallots and cook another 3-4 minutes, stirring occasionally.
Meanwhile, fill a large pasta pot with water, a pinch or two of salt, and bring to a boil. Add in your pasta. Cook your pasta according to directions on package.
Before you drain your cooked pasta, reserve 1 cup of the pasta water. Pour 1/2 cup of the pasta water as well as the cooked peas into the sauté pan with the pancetta and shallots. Heat mixture over low heat, gently tossing together. Stir, taste, and add more pasta water, salt, and pepper, if needed.
Serve over bowtie pasta with freshly grated Parmesan cheese on top. Enjoy!
In the same sauté pan, heat your olive oil, add in your pancetta, and cook over medium heat, stirring occasionally, until golden brown and crisp-edged, about 6-8 minutes.
Reduce your heat to medium-low, add in your shallots and cook another 3-4 minutes, stirring occasionally.
Meanwhile, fill a large pasta pot with water, a pinch or two of salt, and bring to a boil. Add in your pasta. Cook your pasta according to directions on package.
Before you drain your cooked pasta, reserve 1 cup of the pasta water. Pour 1/2 cup of the pasta water as well as the cooked peas into the sauté pan with the pancetta and shallots. Heat mixture over low heat, gently tossing together. Stir, taste, and add more pasta water, salt, and pepper, if needed.
Serve over bowtie pasta with freshly grated Parmesan cheese on top. Enjoy!
YIELD: 5-6 servings
Oh, this was soooo good. I enjoyed this delicious dish the night before the big football game. Thanks you Carrie and family,
Pops
Mmmmmm. Think I'll make this as a celebratory dinner upon eldest's return from outdoor school and second's recovery from the (whisper)H1N1 … or "pancetta flu" … we'll also celebrate three's super support of both her big sisters. Glad I got to share in these stories, first hand … I'm still kind of laughing a lot at them.
Thanks for the inspiration! xoxo
You said it so well, as my eldest, at this very moment, is persisently asking to watch "Accidents Happen" on YouTube and my youngest is hanging on my leg, chanting his montra "Hawllo Mummmy", "mummy, HAWLLOooo".