Pasta E Piselli
{"handle":"pasta-e-piselli-recipe","title":"Pasta E Piselli","seoTitle":"Pasta E Piselli","seoDescription":"Nothing says \"spring\" to me more than fresh peas (\"piselli\" in Italian). This dish is so simple and sweet, like buttered noodles. It appeals to my inner child.\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/WO5kNzbxXUjJHImTqRHXC/b5d12328c25d917a9c5c699826f075be/image_-_2022-06-03T165359.744.jpeg","ingredients":"
- 2 tbsp. olive oil
- ⅓ lb. meaty pancetta, finely chopped
- 1 large onion, chopped
- 4 cloves garlic, chopped
- ½ cup white wine
- 3 cups shelled fresh peas
- 1 cup chicken stock
- Salt and pepper
- 1 lb. egg tagliatelle or pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table
- ½ cup mixed fresh mint and flat-leaf parsley leaves, finely chopped
- 2 tbsp. butter, cut into pieces
","preparation":"
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.
Step 3
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.
","tags":"Rachael Ray In Season, Pasta, Quick + Easy, Dinner, Budget Friendly, Spring","publishDate":"2022-06-01T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6216188068022,"variant_id":37920976732342,"handle":"nonstick-pasta-pot-with-pour-spout-and-lid"},"relatedProduct2":{"product_id":6216268873910,"variant_id":37921130676406,"handle":"cucina-round-serving-bowl-10-inch"},"relatedProduct3":{"product_id":6216243839158,"variant_id":37921079787702,"handle":"lil-huggers-tongs-set"},"relatedProduct4":{"product_id":6216242135222,"variant_id":37921076576438,"handle":"box-grater"}}
Ingredients
- 2 tbsp. olive oil
- ⅓ lb. meaty pancetta, finely chopped
- 1 large onion, chopped
- 4 cloves garlic, chopped
- ½ cup white wine
- 3 cups shelled fresh peas
- 1 cup chicken stock
- Salt and pepper
- 1 lb. egg tagliatelle or pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table
- ½ cup mixed fresh mint and flat-leaf parsley leaves, finely chopped
- 2 tbsp. butter, cut into pieces
Directions
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.
Step 3
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.