Pea Pancetta Creamy Pasta Recipes

PANCETTA AND PEA PASTA

Pancetta and Pea Pasta image

This pancetta and pea pasta is a quick and delicious weeknight dinner recipe. It can be on your table in less than 30 minutes! The garlicky cream sauce is lightened up by using half-and-half instead of heavy cream.

Provided by Natasha Bull

Time 25m

Number Of Ingredients 8

Ingredients

8 ounces uncooked pasta (I recommend linguine)
1 (4.4 ounce) package diced pancetta
2 cloves garlic (minced)
1 cup half-and-half
1 dash Italian seasoning
1 cup peas (I used frozen)
1/2 cup freshly grated parmesan cheese
Pepper (to taste)

Steps:

Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
If there's a lot of fat left over, drain the majority of it.
Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.

Nutrition Facts : Carbohydrate 52 g, Protein 20 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 54 mg, Sodium 428 mg, Fiber 4 g, Sugar 4 g, Calories 505 kcal, UnsaturatedFat 12 g, ServingSize 1 serving

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

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