Thursday, May 13, 2010

Pasta with Peas & Pancetta

I attended a cooking class on Springtime Risotto, and the teacher mentioned a pasta with peas and pancetta, similar to a risotto we made in the class. It sounded so good, I had to find a way to make it. So, after searching the web for ideas, I decided just to go for it.{Pasta with Peas & Pancetta}
1 lb shell-shaped pasta (medium shells, orrechiette)
1 lb frozen peas
1/2 Tbsp olive oil
3 oz. pancetta, diced
2 shallots, chopped
1/4 C chicken broth, or white wine
1/2 Tbsp butter
grated parmesan cheese

Bring a large pot of water to a boil, and salt liberally. Add pasta and cook per directions, adding the peas for the last 3 minutes. (You may need an extra minute or so, because the cold peas will slow the cooking a little.) In a large skillet, heat the olive oil. Cook the pancetta until crisp. Add shallots and cook until tender, about 2 minutes. Deglaze the pan with your chicken broth. Reserve 1 C of the past water, and drain pasta. Toss butter, pasta and peas into the skillet. Stir to combine. Add some parmesan cheese and some of your pasta water, to make a slightly creamy sauce. Serve warm, top each serving with a sprinkle of parmesan cheese.

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