Best 2 Pappardelle With Pancetta And Peas Recipes

Indulge in a symphony of flavors with our exquisite Pappardelle with Pancetta and Peas. This classic Italian dish combines the richness of pancetta, the sweetness of peas, and the delicate texture of pappardelle pasta. Savor the aromatic blend of garlic, white wine, and herbs, creating a savory sauce that dances on your palate. Discover the perfect balance of textures and flavors in this culinary masterpiece.

Our collection of recipes offers a range of variations to suit every taste. Experiment with a traditional version featuring fresh peas and crispy pancetta, or explore a modern twist with roasted red peppers and a touch of cream. For a vegetarian delight, substitute pancetta with smoky mushrooms or roasted vegetables. Each recipe provides detailed instructions and helpful tips to guide you through the cooking process.

Embark on a culinary journey as you explore the diverse flavors of Pappardelle with Pancetta and Peas. Whether you're a seasoned chef or a home cook seeking inspiration, our recipes will elevate your dining experience.

Here are our top 2 tried and tested recipes!

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle With Pancetta and Peas image

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

Steps:

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams

PAPPARDELLE WITH PANCETTA AND PEAS

Pappardelle with Pancetta and Peas image

Number Of Ingredients 11

Ingredients

4 Pancetta (thick slices cubed to 1/4")
2 tablespoons Fresh Basil, Parsley and Mint ea. (chopped)
1 Olive Oil
3 Green Garlic Shoots or Leeks (chopped)
4 cups Sweet Peas
1 Salt and Pepper
2 cups Spinach (chopped)
1 cup Fresh Ricotta Cheese
1 Lemon Zest
1 pound Pappardelle
1 Parmesan Cheese

Steps:

In a small sauce pan over high heat, bring water to a boil. Add pancetta and cook for 1 minute, drain and set aside.
Bring a large pot of salted water to a boil for pasta.
Mash basil, parsley and mint with 1/4C oil. Set aside.
Warm 2T oil in skillet and add garlic/leek and peas. Sprinkle with salt and pepper. Allow to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2C water; bring to a simmer for 1 minute more. Stir in spinach to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off heat.
Cook pasta at a brisk simmer until al dente. Drain and toss with skillet ingredients. Adjust seasoning if necessary. Serve immediately. Pass parmesan at table.

Tips:

To save time, you can use store-bought pappardelle pasta.
If you don't have pancetta, you can substitute bacon or prosciutto.
Fresh peas are best for this recipe, but you can use frozen peas if you don't have any on hand.
If you want a vegetarian version of this dish, you can omit the pancetta and add more vegetables, such as zucchini or bell peppers.
Serve this dish immediately, garnished with grated Parmesan cheese and a sprinkle of fresh parsley.

Conclusion:

This pappardelle with pancetta and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of salty pancetta, sweet peas, and creamy sauce is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta dish, give this recipe a try.