Pasta with Peas
Featuring salty pancetta, fresh peas, and tender pasta, Pasta with Peas comes together in under 30 minutes and never disappoints!
Servings: 6
Ingredients
- 16 ounces orecchiette pasta
- 1 pound frozen peas
- ½ tablespoon extra virgin olive oil
- 4 ounces pancetta cubed
- 2 small shallots minced
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- Kosher salt and freshly ground black pepper
- ½-1 cup pasta water
- 2 tablespoons unsalted butter
- 1 medium lemon
- ½ cup grated Parmesan cheese or more to your liking
Instructions
- Bring a large pot of water to a rapid boil. Once boiling, season the water heavily with salt and drop 16 ounces orecchiette pasta into the water. Set to cook for 2 minutes less than the package states. Place 1 pound frozen peas into the colander and drain the pasta over the peas, reserving 1 cup of the cooking water.
- While the pasta is cooking, heat ½ tablespoon extra virgin olive oil over medium heat in a large skillet. Add in 4 ounces pancetta (chopped) and 2 small shallots (minced) and sauté until the pancetta has rendered off its fat and the shallots have softened, about 3-4 minutes. Once the shallots have softened and pancetta is crispy, add in 2 cloves garlic (minced) and ½ teaspoon crushed red pepper flakes and sauté for 30 seconds to toast.
- Carefully add ½ cup dry white wine (or vegetable broth) to the skillet and sauté for 1-2 minutes to reduce the wine, while scraping off the bottom of the pan with a wooden spoon or spatula.
- Add the cooked pasta, peas, ¼ cup of the pasta water, and 2 tablespoons unsalted butter to the skillet. Toss to coat and simmer for 2-3 minutes until the peas and pasta are fully cooked, adding ¼ cup of the pasta water at a time until the desired consistency is reached.
- Turn off the heat and add the zest and juice from 1 medium lemon and ½ cup grated Parmesan cheese and stir to coat.
- Serve immediately with additional parmesan cheese.
Video
Notes
Pasta: While any type of pasta will work, I recommend orecchiette or medium shells for this recipe, as they work to grab hold of the pasta and peas, and ensure each bite is full of flavor.
Pancetta: Feel free to replace the cubed pancetta with thick cut diced bacon.
Omit the Wine: Feel free to use low-sodium vegetable broth or chicken broth in place of the wine.
Dairy-Free Option: Omit the parmesan from the pasta. In place of the butter, add in dairy-free butter or an additional drizzle of olive oil. If you use dairy-free butter, keep in mind that most dairy-free butters have added salt, so you may need to cut down the salt in the recipe.
Storage: Store leftover pasta with peas in an airtight container in the refrigerator for up to 3 days. Reheat as desired, adding a splash of broth or water if the pasta appears dry.
Nutrition
Calories: 524kcal | Carbohydrates: 71g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 286mg | Potassium: 456mg | Fiber: 7g | Sugar: 7g | Vitamin A: 824IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 2mg
