Ayesha Curry Rasta Pasta Recipes
PASTA PRIMAVERA
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.
- Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.
- Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.
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- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
- Meanwhile, heat a large skillet over medium heat. Cook the pancetta until nice and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl and pour off about half of the fat. (You should have about 1/4 cup fat left in the pan).
- Drain the noodles, saving 1/2 cup of the pasta water, and return the noodles to the large pot. Stir in the crispy pancetta and the peppers. Add about 1/4 cup of the reserved pasta water and stir in the cheese, adding more of the pasta water if the pasta looks dry. Stir in the basil right before serving.
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