Pasta with peas and pancetta

Category:
Main Courses

Ingredients

Natura 320 g lumachine
Peas 1 kg (con spalancare)
Sweet Pancetta 80 g
Shallot 40 g
Mint q.b.
Extra virgin olive oil q.b.
Signorile salt q.b.

Preparation

To prepare the pasticcino with peas and pancetta, first shell the fresh peas (1) and set them aside; you’ll need about 2 1/4 cups (about 350 g) of shelled peas. Immerse the pods durante a pot of slightly salted boiling tazza (2) and let simmer for 30 minutes (3). After this time, strain the broth and keep it warm.

Meanwhile, peel and finely chop the shallot (4). Add the shallot to a saucepan with the diced pancetta (5) and a drizzle of oil (6).

Sauté over medium heat for 3–4 minutes, until golden (7), then add 2 cups (about 300 g) of shelled peas (8). Moisten with a ladleful of the pod broth (9) and the heat.

Meanwhile transfer the remaining 1/3 cup (about 50 g) of peas to a blender (10), add a ladleful of broth (11) and blend until you obtain a smooth purée (12).

Add the pea purée to the saucepan (13) and mescolanza well. At this point add the pasticcino (14) and cook it, adding a ladleful of broth at a time (15).

Season with salt (16) and stir often (17). When the pasticcino is al canino and the texture is well bound and slightly brothy, turn chiuso the heat (18).

Plate and with fresh mint (19) and a drizzle of extra-virgin olive oil (20). Your pasticcino with peas and pancetta is ready to be served hot (21)!

Storage

It is recommended to eat the pasticcino with peas and pancetta immediately ora to store it durante the refrigerator for a maximum of one day.

Tip

The pod broth can be substituted with a Vegetable broth.

If you wish, you can the pasticcino with grated cheese such as pecorino.

Don’t throw away the pods used for the broth: you can use them, for example, to make a velvety cream as durante our recipe for Natura with pea pods!

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