Pasta with Broccolini, Peas, and Pancetta
★★★☆☆
Ingredients
- 8 ounces uncooked pazze pasta (wagon wheels)225 g uncooked pazze pasta (wagon wheels)
- ½ pound Broccolini, cut into 1- to 2-inch florets (about 4 cups)225 g Broccolini, cut into 1- to 2-inch florets (about 4 cups)
- 1 tablespoon olive oil15 ml olive oil
- 6 ounces chopped pancetta170 g chopped pancetta
- 1 large leek, thinly sliced (white and light green parts only) (about 2 cups)1 large leek, thinly sliced (white and light green parts only) (about 2 cups)
- 2 large garlic cloves, minced2 large garlic cloves, minced
- 1 teaspoon kosher salt, divided5 ml kosher salt, divided
- ¼ teaspoon crushed red pepper1 ml crushed red pepper
- 1 cup fresh or frozen sweet peas240 ml fresh or frozen sweet peas
- ½ cup heavy cream120 ml heavy cream
- ¼ cup unsalted butter (2 ounces)60 ml unsalted butter (2 ounces)
- 3 ounces Parmesan cheese, grated (about ¾ cup)85 g Parmesan cheese, grated (about ¾ cup)
- ½ cup finely chopped tender herbs (such as chives, dill, and parsley), plus more for serving120 ml finely chopped tender herbs (such as chives, dill, and parsley), plus more for serving
- 1 teaspoon fresh lemon zest, plus more for garnish5 ml fresh lemon zest, plus more for garnish
- 1 tablespoon fresh lemon juice15 ml fresh lemon juice
- 1 to 2 (4-ounce) balls burrata cheese or 1 cup ricotta cheese1 to 2 (4-ounce) balls burrata cheese or 1 cup ricotta cheese
Instructions
- 1. Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes, adding Broccolini during final 2 minutes of cooking time. Reserve 1 cup pasta cooking liquid. Drain pasta and Broccolini; set aside.
- 2. Heat oil in a large skillet over medium-high. Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.
- 3. Add leek, garlic, salt, and crushed red pepper to reserved drippings in skillet. Cook, stirring occasionally, until leek is tender and begins to brown, 4 to 5 minutes.
- 4. Reduce heat to medium-low. Stir in peas, cream, butter, reserved pasta and Broccolini, and ½ cup reserved pasta cooking liquid. Cook, stirring often, until sauce thickens and coats pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan, herbs, lemon zest and juice, and reserved pancetta. Serve with burrata torn over top and additional herbs and lemon zest.
This weeknight-friendly pasta is described as the perfect harbinger of spring. The recipe uses the pancetta drippings to build flavor in the sauce. Pazze pasta (wagon wheels) can be substituted with other short pasta shapes if unavailable.
Wine Pairing: Medium White — Pinot Grigio — The wine's crisp acidity cuts through the rich cream sauce while complementing the sweet peas and fresh herbs without overpowering the delicate pancetta