Barilla Plus Penne With Pancetta Grape Tomatoes Peas And Romano Cheese Recipes

BARILLA PLUS® PENNE WITH PANCETTA, GRAPE TOMATOES, PEAS, AND ROMANO CHEESE

Steps:

• Bring a large pot of water to a boil; season with salt.
• Add pancetta to a large cold skillet; saute over medium heat until crisp. Drain; discard fat and reserve pancetta.
• Add tomatoes and half of the olive oil to the skillet. Saute tomatoes over medium heat until the skins are slightly blistered. Season with salt and black pepper.
• Add peas and water. Cook until most of the water has evaporated, about 6 minutes.
• Cook Barilla PLUS Penne according to package directions. Drain pasta; add and toss pasta with the pea mixture.
• Finish with grated Romano cheese, remaining olive oil, and pancetta before serving.

PENNE WITH GRAPE TOMATOES AND MOZZARELLA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
• Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

PENNE WITH PEAS, GRAPE TOMATOES AND RICOTTA

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta to boiling water and cook as label directs.
• While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
• In 12-inch skillet, heat oil over medium-high heat.
• Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
• Remove skillet from heat.
• Remove 1/2 cup pasta cooking water; set aside.
• Drain pasta.
• To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
• Spoon into 6 bowls and dollop with ricotta mixture.