***SITE UNDER RECONSTRUCTION***
One of the dishes I prepared for my THV11 This Morning segment called Peas, Pretty Please (aren’t I clever), was the pasta dish, Pappardelle with Peas, Parmesan and Pancetta. I was inspired by a Mario Batalli dish and just took it from there.
If you’re not familiar with pappardelle, it’s the pasta Hubby prefers with my homemade Bolognese. These noodles are large, very broad, and flat, similar to wide fettuccine only fatter. I especially like them in this dish since part of the richness comes from the pea pesto that ultimately coats the noodles. The pea pesto coated noodles, coupled with the saltiness of the pancetta and the brightness of the fresh spring peas, creates a rich and very satisfying dish.
Even if you’re one of those people who used to push your peas off the plate or slyly fed them to the dog under the table, you really should give this dish a try.
Fresh or even freshly frozen spring peas are much more lively than the ones in a can. Now, don’t fuss at me over that. I know canned peas have their fans. I just don’t happen to be one. And, yes, I have used them on occasion. It’s not that I hate them; I just think frozen ones are far better if you can’t harvest fresh ones from your garden or locate them at the farmers market.
Ingredients
- 4 ounces pancetta, finely chopped
- 3 cups freshly shelled sweet peas (substitute frozen baby sweet peas)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano, plus additional
- 1/2 cup finely chopped shallot
- 1 pound fresh or dried pappardelle
- 1/4 cup thinly sliced scallions
- kosher salt and freshly cracked black pepper
Instructions
- In a cast iron skillet, over medium-high heat, cook the pancetta until crisp; remove pancetta from skillet and set aside to drain on paper towels.
- Bring a large pot of salted water to a boil.
- Put half of the peas in the water. Cook for 4 minutes. Plunge immediately in ice water; strain.
- Place the blanched peas in a food processor along with 1/4 cup of olive oil and 1/4 cup of Parmigiano-Reggiano.
- Season with kosher salt and freshly cracked pepper.
- Reheat the skillet with the rendered pancetta fat over medium-high heat, add a drizzle of olive oil if needed
- Add the shallots and the rest of the peas; sauté until softened, about 10 to 12 minutes.
- Add the fresh pasta to the boiling water and cook for 2-3 minutes or until al dente. Or cook dried pasta according to package directions; drain reserving pasta water.
- Add the pea pesto and a ladle of the pasta water into the pan with the peas and stir to loosen the sauce.
- Add the cooked pasta directly into the pan with the pea mixture, stirring gently to mix well, adding a bit of pasta water if needed.pasta water if necessary.
- Add more freshly grated cheese and scallions and toss to combine.
- Gently stir in the cooked pancetta.
#letsbreakbread
Thanks for stopping by, y’all.
