Pancetta Sweet Pea Orecchiette Pasta
Ingredients
The pasta
-
1
lb.
orecchiette pasta
-
1 ⅓
cup
frozen sweet peas
-
1
cup
cooking water from pasta
The sauce
-
4
oz.
goat cheese, softened
-
1
tablespoon
olive oil
-
4
oz.
cubed pancetta
-
½
cup
diced red onion
-
2
cloves
garlic, minced
-
1 ½
tablespoons
fresh thyme, roughly chopped
-
1
juice
lemon
Instructions
- Heat olive oil in a medium skillet over medium-high heat and sauté pancetta until slightly browned.
- Remove pancetta from the pan and set aside.
- Add diced red onion to the pan and caramelize for about 5-7 minutes, then add minced garlic and fresh thyme, cooking for an additional minute.
- Boil water in a large pot, add orecchiette pasta, and cook according to package directions, adding peas for the last 2 minutes.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and peas.
- In a large bowl, combine the pasta, peas, caramelized onions, pancetta, goat cheese, lemon juice, and reserved cooking liquid, and toss gently until combined.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
60g
Total protein
20g
Sodium
600mg
Cholesterol
30mg
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