Italian
Pasta and Peas
by Casa Pappagallo · 705K subscribers on YouTube
A creamy pasta with peas, pancetta and Parmesan, cooked like a risotto. A classic Roman peasant dish, rich in flavor and tradition.
- Difficulty
- easy
Ingredients
10 items- Extra Virgin Olive OilA drizzle
- PancettaTo taste
- Onion1 small, finely chopped
- PeasFresh or frozen, about a handful
- 2 pcsBasilLeaves
- 250 gDitaloni (pasta)Pasta shape for soups
- Vegetable BrothOr water, enough to cover the pasta
- Parmigiano ReggianoGrated, to taste
- SaltA pinch, if needed
- Black PepperTo taste
Method
- Heat a little olive oil in a casserole over medium heat.
- Add pancetta and cook until it begins to brown and render its fat.
- Add finely chopped onion and sauté until softened.
- When the pancetta is well browned, add the peas and a couple of basil leaves torn by hand.
- Add the ditaloni pasta and cover with broth (or water), just as you would for a risotto.
- Cook, adding more liquid as it is absorbed, until the pasta is al dente (about 8–10 minutes).
- Towards the end, season with a pinch of salt (if needed) and stir in grated Parmesan cheese.
- Remove from heat and let the pasta rest for at least 5 minutes.
- Serve with an extra grating of Parmesan, fresh basil leaves, and freshly ground black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
