CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
PAPPARDELLE WITH PANCETTA AND PEAS
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
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
SPRING PAELLA WITH LAMB, PANCETTA, PEAS, AND ARTICHOKES
Make and share this Spring Paella With Lamb, Pancetta, Peas, and Artichokes recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
- Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
- Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
- Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
- Add in the leek; cook/stir until softened, about 3 minutes.
- Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
- Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
- Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
- Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
- Pour in the warmed broth mixture; bring to a simmer.
- Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Meanwhile, slice the lamb into 1-inch pieces.
- When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
- Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
- Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 873.9, Fat 38.9, SaturatedFat 14.8, Cholesterol 83.9, Sodium 1021.6, Carbohydrate 88.8, Fiber 11.5, Sugar 3.6, Protein 34.4
SPRING PEAS WITH PANCETTA
This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.
Provided by Kim127
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
- Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
- Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
- Stir in chopped parsley and pancetta. Stir and heat through.
- Serve.
SPRING VEGETABLE PAELLA
No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
- Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg
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