Pasta, Peas, Pancetta
Pasta, Peas, Pancetta
Ingredients
- 4 ounces pancetta, diced
- 2 drops liquid smoke, optional
- 1/2 yellow onion, large, diced
- 3 garlic, cloves, minced
- 1 tablespoon chicken bouillon
- 1 pound frozen peas
- 4 cups water, warm or hot
- 1 pound ditalini pasta
- 1 handful fresh basil
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
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.
⏱️ 10 min
- 2
If desired, add 2 drops of liquid smoke to the pan with the pancetta for a smokier flavor during the last minute of cooking.
⏱️ 1 min
- 3
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.
⏱️ 1 min
- 4
Add the diced onion to the pan with the pancetta fat. Sauté over medium heat until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 5
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Stir in the chicken bouillon and the frozen peas.
⏱️ 1 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 2 min
- 9
Add the ditalini pasta to the pan with the remaining peas, onions, and liquid. Stir well to combine.
⏱️ 1 min
- 10
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.
⏱️ 8 min
- 11
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.
⏱️ 2 min
- 12
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.
⏱️ 3 min
- 13
Once the pasta is cooked, pour the blended pea and basil sauce over the pasta in the pan. Mix everything together thoroughly.
⏱️ 2 min
- 14
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.
⏱️ 1 min
- 15
Serve immediately, garnished with the crispy pancetta and additional Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta, Peas, Pancetta
- 4 ounces pancetta, diced
- 2 drops liquid smoke, optional
- 1/2 yellow onion, large, diced
- 3 garlic, cloves, minced
- 1 tablespoon chicken bouillon
- 1 pound frozen peas
- 4 cups water, warm or hot
- 1 pound ditalini pasta
- 1 handful fresh basil
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
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.
⏱️ 10 min - 2
If desired, add 2 drops of liquid smoke to the pan with the pancetta for a smokier flavor during the last minute of cooking.
⏱️ 1 min - 3
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.
⏱️ 1 min - 4
Add the diced onion to the pan with the pancetta fat. Sauté over medium heat until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 5
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Stir in the chicken bouillon and the frozen peas.
⏱️ 1 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 2 min - 9
Add the ditalini pasta to the pan with the remaining peas, onions, and liquid. Stir well to combine.
⏱️ 1 min - 10
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.
⏱️ 8 min - 11
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.
⏱️ 2 min - 12
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.
⏱️ 3 min - 13
Once the pasta is cooked, pour the blended pea and basil sauce over the pasta in the pan. Mix everything together thoroughly.
⏱️ 2 min - 14
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.
⏱️ 1 min - 15
Serve immediately, garnished with the crispy pancetta and additional Parmesan cheese, if desired.
⏱️ 1 min