Farfalle with Fresh Shelled Peas and Pancetta
Dust is collecting on Italicious and I need to blow it off. I have been MIA, no excuses, I am around, but I momentarily lack inspiration. Cookers block, not sure what you would call that, but it is getting me down and we have been eating poorly as a result of it.
This delicious pasta dish was from weeks ago, I was hoping to fill in the hole with a non-pasta dish, since I am not a fan backing one pasta dish after another, but I haven’t made anything new in ages, just old standbys, recipes that I have already posted, or bread and cheese. Snore fest over here. I can’t explain it, or maybe I can, but my drive to see what’s new at the market is lagging. I need to break out the cookbooks for inspiration, and rev myself up or May is going to be a three post month and that is sad.
Fresh peas are still available at the markets, but starting to fade out, we are seeing stone fruits, still not at their peak, but giving me hope for summer. Green beans are popping up, which I love, I can’t wait to see the dark green paesani beans to make pasta with, delicious.
I hope that my sister will visit us at some point around this time of year so we can enjoy these fresh peas together. We have had battles over peas since we were kids, her favorite vegetable and my least favorite, but make them freshly shelled from their pods and I like them too!
Farfalle with Fresh Shelled Peas and Pancetta
- 1/2 pound farfalle
- 1 pound peas for shelling
- 1 shallot
- 4 ounces pancetta or bacon
- 3 tbsp extra-virgin olive oil
- a few mint leaves, torn into small pieces
- salt and pepper to taste
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Shell the peas and rinse in cold water.
Heat oil in a wide saucepan over medium-high heat and add the onions, saute until translucent, add the pancetta and cook for a few minutes until it starts to color. Add the peas, salt and pepper to taste and cook for another couple of minutes.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the farfalle and cook until al dente.
When the farfalle are perfectly al dente, reserve a cup of the pasta water in case the farfalle dry out when tossing them. Without shaking all of the water out of the colander pour the farfalle into the pan and toss them over the flame with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Off the heat, sprinkle with fresh mint leaves. Serve immediately.
One Year Ago: Vitello Tonné
Two Years Ago: Stuffed Zucchini, Melanzane in Insalata alla Calabrese & Spinach and Ricotta Quiche with Roasted Tomatoes and Onion Blossoms
Three Years Ago: Pollo all’Arancia & Mt. Pleasant Farmers Market
Four Years Ago: Rigatoni with Sausages and Broccoli Rabe, Ligurian Stuffed Zucchini, Ziti with Asparagus and Flounder, Frittata di Patate & Butternut Squash Soup
Italicious 