Farro Pasta With Peas Pancetta And Herbs Recipes

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FARRO PASTA WITH PEAS, PANCETTA AND HERBS



Farro Pasta With Peas, Pancetta and Herbs image

This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked. (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness. Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives. Here, the rustic, nutty flavor of whole-grain farro pasta provides a lovely contrast. Look for dried farro spaghetti or, if you can find them, fresh farro pappardelle or fettuccine. But if farro pasta is unavailable, whole-wheat or buckwheat noodles are also quite pea-friendly.

Provided by David Tanis

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Salt and pepper
2 tablespoons extra-virgin olive oil
4 ounces pancetta, about 2 thick slices, cut crosswise into lardons
1 pound farro spaghetti or another pasta shape
1 1/2 cups chopped scallions, about 2 trimmed bunches
1/2 teaspoon crushed red pepper
2 tablespoons roughly chopped sage
1 1/2 cups shucked garden peas, about 8 ounces
1 1/2 cups snap peas, about 8 ounces, trimmed
2 cups snow peas, about 6 ounces, trimmed
2 tablespoons butter at room temperature
1/2 teaspoon lemon zest
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
1/4 cup crumbled ricotta salata or mild feta cheese, about 2 ounces

Steps:

  • Place a large pot of well-salted water over high heat and bring to a boil for the pasta.
  • Place a large, wide skillet over medium-high heat. Add olive oil and pancetta. Let pancetta sizzle and take color, stirring, until nicely browned, with a little give, about 5 minutes. Remove pancetta with a slotted spoon and set aside.
  • Start to cook the pasta, timing it to be ready just as the peas are done. Cook until pasta is quite al dente (less time than package directions indicate). Drain pasta, reserving a cup or so of pasta-cooking water.
  • Leaving skillet over medium-high heat, add scallions, crushed red pepper and sage, stirring well to coat. Add 3 types of peas and season generously with salt and pepper. Cook, stirring, until firm-tender, about 5 minutes.
  • Add drained pasta to vegetables in the pan, along with 1/2 cup pasta-cooking water and let simmer. Toss well with 2 wooden spoons, or tongs, and season pasta-vegetable mixture once more with salt and pepper. Add more pasta cooking water as necessary, until vegetables have softened a bit and pasta is just done.
  • Turn off heat and stir in butter. Mix together lemon zest, parsley and mint, and sprinkle over pasta.
  • Transfer pasta to a large, low bowl, sprinkle with ricotta salata and serve. (You might also divide the dish into individual servings.)

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 11 grams, Carbohydrate 71 grams, Fat 19 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 547 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PASTA WITH FRESH HERBS, LEMON AND PEAS



Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
  • When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams

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