Pasta with Pancetta and Peas
A quick and easy pasta dish with pancetta and peas. In the time it takes to boil the pasta you can make the light white wine sauce.
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Servings: 4 servings
Ingredients
- 12 ounces orecchiette
- 8 ounces diced pancetta
- 1 cup chopped yellow onion
- 1 tablespoon chopped garlic (about 2 cloves)
- 1/4 teaspoon kosher salt
- 1/2 cup dry white wine
- Zest of half a lemon
- Juice of 1 lemon
- 1 1/4 cups frozen green peas
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- Optional garnishes: Chopped parsley, grated Parmesan cheese, black pepper
Instructions
- Bring a pot of water to a boil. Add the pasta and boil it for the time listed on the package.
- While the pasta boils, cook the pancetta over medium heat in a large pan until it renders its fat, about five minutes.
- Add the onions, garlic, and salt and cook them for about a minute, or just until the garlic is fragrant.
- Add the wine, lemon juice, and zest and turn the heat up to bring the liquid to a simmer. Scrape the bottom of the pan to loosen the browned bits. Simmer the sauce for a few minutes or until it reduces a bit and slightly thickens.
- Add the peas, butter, and parsley and stir until the butter melts. Drain the pasta quickly and add it to the pan with the sauce and stir it until it's evenly coated in the sauce. Add the garnishes for serving, if using.
Notes
Recipe inspired by Platings and Pairings
Nutrition Estimate
Calories: 685kcal | Carbohydrates: 77g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 533mg | Potassium: 519mg | Fiber: 6g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 2mg
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