Pasta con Piselli (Pasta with Peas) | PCC Natural Markets

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Pasta con Piselli (Pasta with Peas)

Serves: 4

Your rating: None (5 votes)
Your rating: None (5 votes)

Pancetta adds extra flavor to this simple yet hearty dish.


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


In a medium saucepan, heat olive oil; add onion and pancetta and cook for 15 to 20 minutes, or until pancetta is soft. Add pepper and peas and cook for 3 to 5 minutes. Add the wine and reduce; add salt to taste. Turn off the heat.

Meanwhile, cook the pasta in a large pot of water with 1 tablespoon salt. Cook the pasta very al dente. Before you drain the pasta, save about 1 cup of the cooking water. Drain the pasta and return it back to the pan. Add the pea mixure and cook for 2 to 3 minutes. Add the reserved pasta water as needed. Stir in the Romano and serve.

Recipe by Iole Aguero, PCC Cooks instructor

Source: PCC Sound Consumer, April 2011

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delicous recipe, thanks

We reduced the oil to a quarter cup, added a couple (2) of more ounces of pancetta,followed the rest of the recipe and it was a big hit. Lasted several days as left-overs, too.
Thanks, Dru

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