Wagon Wheel Pasta With Pancetta And Peas Food

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.

WAGON WHEEL PASTA SALAD

Steps:

• Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
• Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
• Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

WAGON WHEEL PASTA WITH RICOTTA CHEESE, BACON, AND PEAS

Steps:

• Preheat oven to 400°F
• Bring a large pot of salted water to a boil.
• Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
• Remove from heat, drain the pasta, and then return the pasta to the pot.
• Meanwhile, heat the olive oil over medium heat in a heavy skillet.
• Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
• Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
• Once cool, crumble into small pieces, and add to the pasta.
• Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
• Transfer pasta to a 7x11 casserole dish.
• Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.