The pasta e piselli is a quick dinner that comes in minutes.
For this recipe I used the shell shaped pasta from my pasta line. My pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available on right here my website.
Pasta e Piselli
(Serves 4)
7 oz. Pancetta, Chopped Finely
8 oz. Onion, Chopped Finely
⅓ Cup Olive Oil
¼ tsp. Red Pepper Flakes
1 ½ tsp. Salt
½ tsp. Pepper
3 Cups Frozen Peas
1 Cup Freshly Grated Pecorino Romano
1 lb. Pasta, I use medium shells or ditalini
Method
Boil your pasta water and add salt.
Heat a large pan and add in the pancetta. Pancetta can be difficult to chop. A great tip is to put it in the freezer for 20 minutes. It will make it easier to slice. I slice thinly and then chop. You can even buy it cubed which makes it a lot easier.
Cook the pancetta until it is slightly browned and cooked thru. Remove from the pan and set aside.
Add in the olive oil and heat for 2 minutes. Add in the onion and red pepper flakes.
Cook the onions for a few minutes until they become translucent.
Season with salt and pepper
Add in the peas and saute for a few minutes.
In the meantime, boil the pasta.
Remove some pasta water before draining and drain the pasta.
Put the Pecorino in a bowl and add in 7 tbsp. of the pasta water forming a paste-like consistency.
Add the drained pasta to the peas. Loosen the sauce with a little pasta water. Add in the Pecorino paste and pancetta.
Combine. Serve topped with a drizzle of olive oil and more Pecorino.