PEA & PANCETTA CREAMY PASTA
An easy, tasty quick pasta for busy weeknight meals.
Provided by Deborah Mele
Categories Dried Pasta
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, fry the diced pancetta in a skillet over medium heat until crispy and lightly browned, about 8 to 10 minutes.
- Drain excess fat from the skillet.
- Add the pasta to the boiling water and cook until it is "al dente".
- Add the garlic to the skillet and stir for a minute but do not let it color.
- Add the cream, peas, and season with salt and pepper.
- Bring to a boil and cook a couple of minutes to thicken.
- Use a slotted spoon to remove the pasta from pot and add to the skillet. (Do not worry about adding a little pasta water as well!)
- Stir continuously over high heat until the pasta is well coated with sauce, and the sauce is thick.
- Serve in individual bowls topped with some freshly cracked black pepper and pass the grated cheese.
WAGON WHEEL PASTA WITH PANCETTA AND PEAS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
PEAS & PANCETTA
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.
PASTA AND PEAS
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Provided by Pat McCardle
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.
PEAS AND PANCETTA
An Italian side dish special. Simple but full of flavor.
Provided by Anonymous
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g
CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
PASTA WITH PEAS AND PANCETTA
Make and share this Pasta With Peas and Pancetta recipe from Food.com.
Provided by Candy in Tyrone
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
- Cook the peas for 2 minutes then drain well and keep hot.
- Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
- Garnish with the Parmesan shavings and serve piping hot.
Nutrition Facts : Calories 508.9, Fat 12.1, SaturatedFat 4.9, Cholesterol 19, Sodium 315.7, Carbohydrate 86.2, Fiber 14.2, Sugar 4.8, Protein 16.5
ZITI WITH MUSHROOMS, PANCETTA & PEAS
Make and share this Ziti with Mushrooms, Pancetta & Peas recipe from Food.com.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep saute pan that can hold the sauce, and the pasta.
- Have all your ingredients ready to go before beginning to cook.
- Heat the oil over medium-high heat and cook the pancetta and onions until the onions are softened.
- Add the mushrooms and a pinch of salt and pepper and toss to combine.
- When the mushrooms have cooked for about 2 minutes, add the thyme and toss.
- Let cook another minute, then add the Marsala to the pan and toss with the other ingredients.
- Let reduce about half (about 2-3 minutes), then add the chicken stock.
- Toss and let this reduce about half (about 2 to 3 minutes).
- Add the peas, toss, then the cream, then let this mixture reduce slightly.
- Taste, adjust for pepper and salt.
- Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
- Serve with the remaining cheese.
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- Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
- Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
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