PASTA & PEAS
"THAT'S ITALIAN"
PASTA & PEAS - RECIPE
Ingredients :
1 heaping cup small diced pancetta (about 6 ounces)
2 Tbsp olive oil
2 cups small diced yellow onions
¼ cup chopped garlic
Pinch crushed red pepper
¼ cup tomato paste
2 quarts low- or no-sodium vegetable or chicken broth
2 sprigs rosemary
1 parmigiano or pecorino cheese rind
1 tsp salt, or to taste
½ tsp black pepper, or to taste
1 pound pasta shells + salt for water
4 cups peas or baby peas, defrosted if frozen (about 20 ounces)
Grated Pecorino Romano cheese, for serving
Extra virgin olive oil, for serving
Instructions:
Step 1:
Prep all ingredients according to specifications above.
Step 2: Cook Pancetta:
Place pancetta and oil in large pot or Dutch oven over medium-low heat.
Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.)
Remove pancetta with slotted spoon and set it aside to drain on paper towels.
Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard.
Leave enough fat to cover bottom of pot.
Step 3:
Add onions, garlic, and crushed red pepper.
Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.
Step 4:
Move onion mixture to one side of pot.
Then add tomato paste and cook it for about 30 seconds.
Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.
Step 5:
Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.
Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally.
Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened.
Step 6:
Meanwhile, boil the pasta in salted water for half the time noted on the package.
Step 7:
Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard.
Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well.
Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.
Step 8:
Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil.
