Rigatoni with Green Peas and Pancetta
Pasta and Pizza • Italian
Description
Rigatoni with Green Peas and Pancetta
Ingredients
- Snap Peas 10 oz
- Pancetta 5 oz
- Green Tagliatelle Pasta 5 oz
- Shallot 2 pieces
- Lemon ½ piece
- Fresh Mint 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil to taste
- Pea shoots to taste
Step-by-Step Guide
Step 1
Shell the peas and place the pods in a pot of boiling salted water for 5 minutes to infuse flavor.
Step 2
Finely chop the pancetta and place it in a large cold non-stick skillet over medium heat to render the fat, stirring regularly.
Step 3
Meanwhile, remove and discard the pea pods, then cook the pasta in boiling salted water according to the package instructions.
Step 4
Peel and finely chop the shallots, then add them to the skillet with the pancetta and sauté for 5 minutes or until lightly golden.
Step 5
Add the peas and drizzle with water, then finely grate the lemon zest. Cover and cook on low heat for 5 minutes, stirring occasionally.
Step 6
Remove the mint leaves from the stems and finely chop, and grate the pecorino cheese.
Step 7
Drain the pasta, reserving a full cup of the starchy cooking water.
Step 8
Add the pasta to the skillet, then remove from heat and toss well to allow the pasta to absorb the flavors.
Step 9
Add the mint and pecorino, stirring to create a creamy mixture.
Step 10
If necessary, drizzle with a little of the cooking water, season to taste, then serve with extra pecorino, a drizzle of extra virgin olive oil, squeezed lemon, and a few pea sprouts.
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