Pasta e Piselli
Ingrediënten
- 2 tbsp. olive oil
- ⅓ lb. meaty pancetta finely chopped
- 1 large onion chopped
- 4 cloves garlic chopped
- ½ cup white wine
- 3 cups shelled fresh peas
- 1 cup chicken stock
- Salt and pepper
- 1 lb. egg tagliatelle or pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano plus more for passing at the table
- ½ cup mixed fresh mint and flat-leaf parsley leaves finely chopped
- 2 tbsp. butter cut into pieces
Instructies
Prepare Pasta:
- Bring a large pot of water to a boil for the pasta.
- Cook Pancetta and Aromatics:
- In a large skillet, heat 2 tbsp.
- olive oil over medium-high heat.
- Add the pancetta and cook, stirring often, until the fat begins to render (1 to 2 minutes).
- Add chopped onion and cook, stirring often, until softened (7 to 8 minutes).
- Stir in chopped garlic and cook until aromatic (about 1 minute).
Deglaze and Add Peas:
- Pour in white wine and cook until absorbed (about 3 minutes).
- Add shelled fresh peas and chicken stock; season with salt and pepper.
- Bring to a boil, then reduce heat to medium.
- Simmer until the sauce slightly thickens (about 8 minutes).
Cook Pasta:
- Salt the boiling water and add the pasta.
- Cook until 1 minute shy of the package directions.
- Scoop out half a cup of the starchy cooking water, then drain the pasta.
Combine and Toss:
- Add the drained pasta and cooking water to the sauce.
- Mix in 1 cup of freshly grated Parmigiano-Reggiano, chopped herbs, and pieces of butter.
- Toss until the pasta is coated, and the sauce becomes creamy (about 1 minute).
- Season to taste.
Serve:
- Serve in shallow bowls, and pass more Parmigiano-Reggiano at the table.
Notes / Tips / Wine Advice:
Enjoy your Pasta e Piselli!
Nutritional Information
Calories: 771 kcal
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