PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle with Pancetta and Peas image

Number Of Ingredients 11

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4 Pancetta (thick slices cubed to 1/4")
2 tablespoons Fresh Basil, Parsley and Mint ea. (chopped)
1 Olive Oil
3 Green Garlic Shoots or Leeks (chopped)
4 cups Sweet Peas
1 Salt and Pepper
2 cups Spinach (chopped)
1 cup Fresh Ricotta Cheese
1 Lemon Zest
1 pound Pappardelle
1 Parmesan Cheese

Steps:

In a small sauce pan over high heat, bring water to a boil. Add pancetta and cook for 1 minute, drain and set aside.
Bring a large pot of salted water to a boil for pasta.
Mash basil, parsley and mint with 1/4C oil. Set aside.
Warm 2T oil in skillet and add garlic/leek and peas. Sprinkle with salt and pepper. Allow to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2C water; bring to a simmer for 1 minute more. Stir in spinach to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off heat.
Cook pasta at a brisk simmer until al dente. Drain and toss with skillet ingredients. Adjust seasoning if necessary. Serve immediately. Pass parmesan at table.