Italian 20 min

Pasta e Piselli

Name: Pasta e Piselli
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g small pasta (ditalini or tubetti); 2 cups fresh or frozen peas; 4 oz pancetta, finely diced; 1 shallot, minced; 2 cloves garlic, minced; 1 cup chicken broth; 2 tablespoons unsalted butter; 2 oz Parmigiano Reggiano, grated; ¼ cup fresh mint, roughly torn; Salt and black pepper to taste; Extra virgin olive oil for finishing

comfort-foodquick

Ingredientsfor 2

440

Cal

18g

Protein

64g

Carbs

14g

Fat

1400g small pasta (ditalini or tubetti)
22 cups fresh or frozen peas
34 oz pancetta, finely diced
41 shallot, minced
52 cloves garlic, minced
61 cup chicken broth
72 tablespoons unsalted butter
82 oz Parmigiano Reggiano, grated
9¼ cup fresh mint, roughly torn
10Salt and black pepper to taste
11Extra virgin olive oil for finishing

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Instructions

1
Cook pancetta in a saucepan over medium heat until golden and crispy, about 5 minutes. Add shallot and garlic and cook 2 minutes. Add peas and broth and simmer 5 minutes until peas are tender.
2
Using a potato masher or the back of a spoon, roughly mash about a third of the peas — this creates a naturally creamy, thick sauce.
3
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water. Drain and add pasta to the pea sauce with butter. Toss over medium heat, adding pasta water to achieve a loose, creamy consistency.
4
Remove from heat, stir in Parmigiano, and finish with torn mint and a drizzle of olive oil. The mint adds a fresh, spring flavor. Season with salt and pepper. Serve immediately.