Farfalle With Pancetta And Peas In A Roasted Garlic Cream Sauce Recipes

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FARFALLE WITH PEAS AND PANCETTA



Farfalle with Peas and Pancetta image

Categories     Pasta     Pork     High Fiber     Dinner     Summer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a main course

Number Of Ingredients 7

2 pounds fresh peas in pod or one 10-ounce box frozen baby peas
1 pound sugar snap peas and/or snow peas
1/2 pound sliced pancetta or 1/4 pound sliced bacon
2 shallots
1 pound dried farfalle or rotini
3 tablespoons olive oil
Accompaniment: freshly grated Parmigiano-Reggiano

Steps:

  • 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 oil over moderate heat until hot but not smoking and cook pancetta in 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.

FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE



Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce image

I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.

Provided by Dave in Alpharetta

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 lb bow tie pasta
2 tablespoons olive oil
2 -3 slices pancetta, chopped in small pieces
1/2 cup chopped onion
1/2 cup button mushroom
1/2 cup chopped roasted red pepper
1/2 cup seeded and chopped tomato
1 cup milk
1/2 head roasted garlic, paste
3 ounces cream cheese
1/2 cup grated parmesan cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green pea, thawed

Steps:

  • Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
  • Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
  • Add onions to the skillet and caramelize them over low to medium heat.
  • Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
  • Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
  • Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
  • Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
  • Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
  • Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9

FARFALLE WITH ROASTED GARLIC AND PEA PURéE



Farfalle with Roasted Garlic and Pea Purée image

Yield Makes 4 servings

Number Of Ingredients 8

1 head garlic
two 10-ounce packages frozen peas, thawed
2 cups water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon leaves
3/4 pound farfalle (bow-tie pasta)
1/2 cup fresh snow-pea or pea shoots

Steps:

  • Preheat oven to 425° F.
  • Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.
  • In a saucepan boil thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep purée warm, covered.
  • In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.

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Top Asked Questions

How to cook frozen peas and pancetta for pizza?
Cook the pancetta, stirring occasionally, until its crispy Now add the chopped onion, garlic and Italian seasoning. Saute until the onion is soft. Add the heavy cream and parmesan cheese. Stir until everything is combined smoothly. Season with salt, pepper, and garlic powder then add the frozen peas.
How to thicken pasta sauce with peas?
Now add the heavy cream. Next add the Parmesan cheese. Then add the peas. Season with salt, pepper and garlic powder & stir the peas into the sauce. They will breaks apart and thaw quickly. Boil the pasta in salted water an let the sauce simmer. Add a ladle of pasta water to the sauce. This will help to thicken it up.
How do you cook frozen peas in a sauce?
Season with salt, pepper, and garlic powder then add the frozen peas. Stir the peas into the sauce until they all break apart and thaw. ReSeason with salt, pepper, garlic powder, Italian seasoning if needed and serve warm. What’s a good appetizer?

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