Pasta E Piselli

By Jahel

Ingredients

• 2 T olive oil
• 1/3 lb. meaty pancetta finely chopped
• 1 large onion chopped
• 4 cloves garlic chopped
• 1/2 c white wine
• 3 c peas
• 1 c chicken stock
• Salt and pepper
• 1 lb. tagliatelle or pappardelle pasta
• 1 c grated parmigiana reggiano plus more for passing
• 1/2 c flat leaf parsley and fresh mint finely chopped
• 2 T butter cut into pieces

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring a large pot of water to a boil for the pasta. In a large skillet, heat the oil, two turns of the pan, over medium heat. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about eight minutes more

Step 2

Salt the boiling water and add the pasta. Cook until one minute shy of the package directions. Scoop out a half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup cheese, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about one minute; season. Serve and shallow bowls and pass more cheese at the table.