Pasta with Peas

 


Pasta with Peas

Ingredients

4 oz. pancetta, chopped

1 lb. pasta

1 1/2 c. frozen green peas

2 large shallots, chopped (about 3/4 c.)

3/4 tsp. kosher salt, plus more for pasta water

1/2 tsp.ground black pepper, plus more to serve

1/2 c. white wine

1 (8-oz.) container mascarpone cheese, room temperature

1 c. grated parmesan cheese, plus more to serve

2 tbsp. fresh lemon juice

1/2 c. torn basil or mint

Directions

1Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is golden and crispy, 5 to 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain off all but 2 tablespoons of rendered fat.

2Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute less than the package instructions. In the last 2 minutes of cooking, add the peas. Reserving at least 1 cup of pasta water, drain the pasta and peas.

3In the same large sauté pan over medium heat, add the shallots, salt, and pepper. Cook until the shallots are soft and golden, 1 to 2 minutes. Add the wine and simmer, scraping up any pancetta bits, until the wine is reduced by half. Reduce the heat to low and whisk in the mascarpone cheese. Add ¼ cup of pasta water to loosen up the sauce. Whisk in the parmesan. Fold the peas and pasta into the sauce, adding more pasta water, as necessary, to form a silky sauce, up to ¾ cup. Add the pancetta and lemon juice.

4Serve the pasta hot with torn basil or mint, extra parmesan, and pepper, if you like.

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