This is a lovely #Spring #Italian pasta dish, Straw and Hay Pasta, featuring green peas, garlic, scallions, crispy pancetta, heavy cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cream sauce topped with freshly cracked black pepper and fresh parsley. And best of all, you can do it all in one pot mixing the cooked pasta in with the sauce in a large saucepan.
Easy pea-sy. (no pun intended 🙂
You can also substitute fettuccine for the linguine and you can try some crispy bacon or prosciutto in place of the pancetta….or throw in some asparagus spears and leeks if you wish, too. Any way you make it I guarantee it will be delicious and easy to make for a Spring weeknight dinner.
For another variation on this recipe try my Homemade Spring Fettuccine with Peas, Pancetta and Asparagus #recipe I created for #KitchenAid. It’s a little more labor intensive but equally delicious and so worth the wait!
Cheers and Happy Weekend, friends!
- Kosher salt and freshly ground pepper
- 4 scallions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup frozen baby peas, defrosted
- 4 ounces (1/2 cup) diced pancetta
- 2/3 cup chicken broth
- 1/2 cup heavy cream or half and half
- 1/2 pound dry egg fettuccine or linguine
- 1/2 pound dry spinach fettuccine or linguine
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, heat olive oil in a large saucepan over medium heat.
- Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted. Stir in the peas and cook for another 2-3 minutes.
- Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
- Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
- Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
- Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
- Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
- Recipe adapted from Splendid Table
Other Spring Pasta recipes you might enjoy:
Cacio e Pepe with Prosciutto and Arugula
Pasta with Ramp Pesto and Guanciale
