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Add the diced pancetta to a cold pan. Cook over medium heat, stirring occasionally, until the pancetta is nice and crispy and its fat has rendered, about 8-10 minutes.

If desired, add 2 drops of liquid smoke to the pan with the pancetta for a smokier flavor during the last minute of cooking.

Remove the crispy pancetta from the pan using a slotted spoon and set it aside on a paper towel-lined plate. Leave the rendered fat in the pan.

Add the diced onion to the pan with the pancetta fat. Sauté over medium heat until softened and translucent, about 3-5 minutes.

Add the minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chicken bouillon and the frozen peas.

Pour in the 4 cups of warm or hot water. Bring the mixture to a simmer and cook for 3-5 minutes to allow the flavors to meld.

Using a spider strainer or slotted spoon, remove about half of the peas and onions mixture from the pan and transfer it to a separate container. This portion will be blended for the sauce.

Add the ditalini pasta to the pan with the remaining peas, onions, and liquid. Stir well to combine.

Cook the pasta according to package directions, stirring frequently, until almost all the liquid has been absorbed and the pasta is al dente. Leave a small amount of liquid in the pan to help loosen the sauce later.

While the pasta is cooking, add the reserved peas and onions mixture to a blender or food processor (or use an immersion blender directly in the container). Add the fresh basil.

Blend the mixture until it forms a smooth, vibrant green sauce. If too thick, add a tablespoon or two of the pasta cooking liquid to achieve desired consistency.

Once the pasta is cooked, pour the blended pea and basil sauce over the pasta in the pan. Mix everything together thoroughly.

Add a generous amount of grated Parmesan cheese to the pasta. Mix again to combine the Parmesan cheese, allowing it to melt into the sauce.

Serve immediately, garnished with the crispy pancetta and additional Parmesan cheese, if desired.


Add the diced pancetta to a cold pan. Cook over medium heat, stirring occasionally, until the pancetta is nice and crispy and its fat has rendered, about 8-10 minutes.

If desired, add 2 drops of liquid smoke to the pan with the pancetta for a smokier flavor during the last minute of cooking.

Remove the crispy pancetta from the pan using a slotted spoon and set it aside on a paper towel-lined plate. Leave the rendered fat in the pan.

Add the diced onion to the pan with the pancetta fat. Sauté over medium heat until softened and translucent, about 3-5 minutes.

Add the minced garlic to the pan and cook for 1 minute until fragrant.

Stir in the chicken bouillon and the frozen peas.

Pour in the 4 cups of warm or hot water. Bring the mixture to a simmer and cook for 3-5 minutes to allow the flavors to meld.

Using a spider strainer or slotted spoon, remove about half of the peas and onions mixture from the pan and transfer it to a separate container. This portion will be blended for the sauce.

Add the ditalini pasta to the pan with the remaining peas, onions, and liquid. Stir well to combine.

Cook the pasta according to package directions, stirring frequently, until almost all the liquid has been absorbed and the pasta is al dente. Leave a small amount of liquid in the pan to help loosen the sauce later.

While the pasta is cooking, add the reserved peas and onions mixture to a blender or food processor (or use an immersion blender directly in the container). Add the fresh basil.

Blend the mixture until it forms a smooth, vibrant green sauce. If too thick, add a tablespoon or two of the pasta cooking liquid to achieve desired consistency.

Once the pasta is cooked, pour the blended pea and basil sauce over the pasta in the pan. Mix everything together thoroughly.

Add a generous amount of grated Parmesan cheese to the pasta. Mix again to combine the Parmesan cheese, allowing it to melt into the sauce.

Serve immediately, garnished with the crispy pancetta and additional Parmesan cheese, if desired.
