Pappardelle With Pancetta and Peas
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4thick slices pancetta or bacon, cut crosswise into ¼-inch lardons (about 2 ounces)
- About 2 tablespoons roughly chopped fresh basil leaves
- About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
- About 2 tablespoons roughly chopped fresh mint leaves
- Extra-virgin olive oil
- 2 or 3stalks green garlic shoots, white and tender green parts, finely chopped
- 4cups fresh sweet peas, from about 3 pounds in the pod
- Salt and pepper
- 2cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
- 1cup fresh ricotta cheese
- Zest of 1 small lemon
- 1pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
- Grated Parmesan cheese, for serving
Nutritional analysis per serving (4 servings)
855 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 115 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 35 grams protein; 982 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Step 2
Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Step 3
Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about ¼ cup oil. Set aside.
- Step 4
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and ½ cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Step 5
Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Private Notes
Comments
Just cooked this for our lunch as written and it would have fed six! It's great and we had cheese and mandarines for dessert all with lots of Sancerre. I wouldn't change a thing.
A very yummy recipe, but why waste the pancetta fat and flavor? I browned the pancetta, took out the browned pieces. I then used the pancetta fat instead of the olive oil. Also no need to dirty an extra pan.
It tastes just great great cabin-style with bacon, frozen peas, sour cream instead of fresh ricotta, and some dried parsley reconstituted with warm olive oil. Pasta water covers a multitude of sins.
I’ve never boiled bacon or pancetta and didn’t for this recipe. It’d be interesting to know WHY that was the recommendation. I also substituted baby kale for the mustard greens and added juice from half a lemon. Overall really good!
Made with combo of goat cheese and low fat sour cream, Canadian bacon, our own garden peas and herbs. Needs more tang; add lemon juice.
I made this tonight with ramps and asparagus along with the pancetta and fresh peas abs papparadelle. This was especially yummy and I will definitely be making again!
Advertisement