Pasta with Orange & Lemon Pesto, Pancetta & Peas - Rachael Ray Every Day

By tammy1365

Ingredients

• 2 cups (lightly packed) fresh flat-leaf parsley
• 1 cup (lightly packed) fresh mint leaves
• 1/2 cup raw pine nuts
• 1/4 cup fresh orange juice
• 1/4 cup EVOO
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• 2 large cloves garlic, coarsely chopped
• 1/2 cup finely grated Parmesan, plus more for serving
• 4 oz. diced pancetta
• 12 oz. lemon-pepper or plain pappardelle
• 1 1/4 cups frozen peas, thawed

Preparation

Step 1

1. In a food processor, pulse the parsley, mint, pine nuts, orange juice, EVOO, lemon zest and juice, garlic and 1/2 cup Parmesan, stopping occasionally to scrape down the sides of the bowl, until a coarse puree forms. Season the pesto with salt and pepper.

2. Preheat a small skillet over medium. Cook the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to paper towels to drain.

3. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. Add the pasta back to the pot and toss with the pesto and peas; season. Top with the pancetta. Serve, passing additional cheese alongside.