Cooking with Love
with Gianna Conte (Jan)
Peas cooking with parsley and pancetta
Pasta and Peas Italian style
Peas are as popular as other vegetables, but they can be very versatile. This is a peasant dish. It doesn't cost too much to make. It's so easy to prepare.
The secret ingredient in this recipe is the addition of fresh parsley, and lots of it.
Here is what you need:
1 bag of frozen peas (10 oz or more)
1/2 white onion, chopped
2 TBS olive oil
1/2 cup chopped pancetta or bacon
One large bunch of fresh parsley, cleaned and coarsely chopped (about 1.5 cups)
1/2 cup cold water
Salt and pepper to taste
Hot pepper flakes to taste
2 TBS butter
1 lb of small shells pasta or ditalini or any other small pasta, cooked according to directions
Squeeze juice of 1/2 lemon (no pitts, please)
Directions:
Place olive oil in heavy saucepan. Brown the pancetta or bacon slowly. Add the chopped onion and let the onion slowly soften. At this point, add water and parsley, salt and pepper and pepper flakes. Bring to simmer for 15 minutes.
Add frozen peas. Bring up to boil and let simmer for approximately 25 - 30 minutes.
At this point, add the squeezed lemon. Stir in the butter.
Meanwhile, boil the pasta, drain. Add the drained pasta to the peas and toss very well.
Pass the cheese.
Serves 4 non-Italians or 2 very hungry Italians. (Just kidding 😁)
Ditalini pasta and Peas....yummy
