Pappardelle With Pancetta And Peas Recipes

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle With Pancetta and Peas image

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

Steps:

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams

PEAS & PANCETTA

Peas & Pancetta image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 6

Ingredients

1 tablespoon good olive oil
2 1/2 ounces pancetta, 1/4-inch-diced
1 large shallot, halved and sliced
1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
Kosher salt and freshly ground black pepper
1 tablespoon julienned fresh mint leaves

Steps:

Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle with Pancetta and Peas image

Number Of Ingredients 11

Ingredients

4 Pancetta (thick slices cubed to 1/4")
2 tablespoons Fresh Basil, Parsley and Mint ea. (chopped)
1 Olive Oil
3 Green Garlic Shoots or Leeks (chopped)
4 cups Sweet Peas
1 Salt and Pepper
2 cups Spinach (chopped)
1 cup Fresh Ricotta Cheese
1 Lemon Zest
1 pound Pappardelle
1 Parmesan Cheese

Steps:

In a small sauce pan over high heat, bring water to a boil. Add pancetta and cook for 1 minute, drain and set aside.
Bring a large pot of salted water to a boil for pasta.
Mash basil, parsley and mint with 1/4C oil. Set aside.
Warm 2T oil in skillet and add garlic/leek and peas. Sprinkle with salt and pepper. Allow to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2C water; bring to a simmer for 1 minute more. Stir in spinach to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off heat.
Cook pasta at a brisk simmer until al dente. Drain and toss with skillet ingredients. Adjust seasoning if necessary. Serve immediately. Pass parmesan at table.

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts image

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

Provided by Kristine Kidd

Categories Leafy Green Nut Pasta Pork Sauté Quick & Easy High Fiber Bacon Spring Broccoli Rabe Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

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