PASTA, PANCETTA AND PEAS
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.
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
RISOTTO WITH PEAS AND PANCETTA
Easy to make and all in one pan. My kind of recipe. I have not tried this yet, but as soon as I get the thick-cut bacon, I am going to try it. Can be a nice meal or a heavier side dish. This is a recipe from USAWeekend and is by Nigella Lawson.
Provided by frostyprecious
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.
- Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.
- Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.
- Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.
- When it's ready, the risotto should be soft and starchy and the water absorbed.
- Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.
- Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.
Nutrition Facts : Calories 344.1, Fat 11.4, SaturatedFat 3.4, Cholesterol 9.8, Sodium 73.8, Carbohydrate 49.2, Fiber 4.1, Sugar 4.1, Protein 10.9
PEA AND PANCETTA RISOTTO
A simple risotto with a budget-friendly ingredients list!
Provided by edwardsc
Time 1h
Yield Serves 2
Number Of Ingredients 8
Steps:
- Gently fry the onions and garlic in a little olive oil until almost translucent. Add the pancetta and fry for a further 2 minutes or so until cooked.
- Add the rice to the pan, and fry until the grains are translucent at the edges, stirring the ingredients well all the time.
- Make up approx. 700ml of chicken stock with 1 stock cube. Add a ladle or two of stock to the pan and stir well. Lower the heat and let the stock be absorbed into the rice. Stir the risotto regularly, and gradually add the stock 1 ladle at a time allowing each to be absorbed until the rice is cooked. You may not need all the stock - I use about 650ml. If you need a little more, hot water can be added.
- While the rice is cooking, cook the peas, drain and set to one side.
- When the rice is soft and tastes right to you, stir the peas through the risotto.
- Serve warm with black pepper and a little drizzle of olive oil.
LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA
Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.
Provided by Susan Spungen
Categories dinner, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
- Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
- Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
- Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
- Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
- Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
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- If you do not have pancetta, diced, thick- cut bacon can be used. I used cubes ham, to cut some of the calories, fat and sodium.
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