"Fresh creamy pureed peas with basil and lemon. Tossed with fresh garlic herb pasta. Topped with sweet and salty crisped pancetta, fresh herbs, and chopped pistachios."
Green pea pasta with pancetta, parmesan, and pistachios.
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Prep time: 5mins
Cook time: 15mins
Recipe Card
ingredients
- 2 cups fresh, or frozen peas.
- 1/2 cup olive oil
- 1/2 cup water
- 1/2 teaspoon each salt and pepper
- 1/4 cup chopped basil
- 1 tablespoon fresh lemon juice
- 9 ounces fresh pasta (from the refrigerated aisle)
- 1/2 cup diced pancetta
- 3 cloves garlic, sliced thin
- 1/2 cup grated parmesan
- 1/2 cup pasta cooking water
- 1/4 cup chopped pistachios
- 2 tablespoons chopped chives
Method
Step 1
Set a large pot of water to rolling boil. Add a pinch or two of salt. Add peas, and return to boil. Cook peas for 3-5 minutes until tender.
Step 2
Remove peas from pot, and set aside. Return water to boil, and drop in pasta. Cook for 2 minutes, or according to package instructions. Save 1/2 cup of pasta water before straining. Set pasta aside.
Step 3
Add peas, 1/2 cup of water (not the pasta water), olive oil, basil, lemon juice, and salt and pepper to food processor (or blender) and puree to smooth. Adjust lemon juice, salt and pepper to taste.
Step 4
In a new pan, heat a little olive oil, and add pancetta. Cook on medium to crisp, and remove from pan.
Step 5
Replace pancetta with sliced garlic, and cook for 1-2 minutes to soften. Once fragrant, add the pea puree into the pan, and reduce heat to low.
Step 6
Toss in pasta, parmesan, and pasta water to coat the pasta.
Step 7
Serve topped with any stray peas that didn't land in the processor, fresh chives, more grated parmesan, pancetta, and chopped pistachios for a little crunch. An extra drizzle of olive oil is always welcome.