Monday, May 16, 2011
Linguine with Pancetta and Peas
This was the best pasta dish I've had in a LONG time. And it was pretty easy!
What you'll Need
1 tbsp olive oil
3/4 cup chopped pancetta
1 large shallot, finely chopped
1/2 cup white wine
1 1/2 cup green peas (fresh or frozen)
1 clove of garlic, minced
4 sprigs fresh thyme, chopped
1/2 cup fat free half and half
1/2 pound linguine (or pasta of choice)
1 tablespoon kosher salt
salt and pepper to taste
parmesan cheese to top
What you'll Do
Heat oil in skillet and add pancetta. Cook until brown and crispy. Remove and drain fat from meat.
In the same pan, cook the shallot for about 2-3 minutes until lightly browned and add garlic. Cook another 1-2 minutes.
Add the peas and cook for another 1-2 minutes.
Add the wine and thyme and cook until liquid has evaporated. Meanwhile, cook the pasta.
Cook the pasta in salted water according to package directions. Drain and reserve 1/2 cup of cooking liquid. Add the pasta to the peas and toss to coat through. Add the half and half and salt and pepper to taste. Make sure everything is blended together and heated through. Serve into a bowl and top with pancetta and parmesan cheese.