Best Pappardelle With Pancetta And Peas Recipes

PASTA, PANCETTA AND PEAS

Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

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.

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle With Pancetta and Peas image

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

Steps:

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams