Bursting with the flavors of springtime, this quick and simple dish is just the answer for a hectic weekday dinner. Serves 4 to 6
Heat 2 tablespoons of olive oil in a small sauté pan over medium heat. Add the pancetta and sauté until crisp and lightly browned, about 3–4 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the green onions and set aside.
Meanwhile, bring a large pot of water to a boil and stir in the pasta. Cook until not quite al dente. Add the peas and continue to cook until the pasta is al dente. Drain the pasta and the peas and place in a large serving bowl. Add the pancetta/onion mixture, the lemon zest, parsley, salt, pepper and the remaining olive oil and toss together. Top with Parmigiano Reggiano cheese and serve.
Cook’s Notes:
Pancetta is a type of bacon common in Croatia and Italy. It is cured with spices and salt but is not smoked. It can be found in specialty food stores and delicatessens throughout the United States. If pancetta is not available, you can substitute bacon.
Ingredients:
4 tablespoons extra-virgin olive oil, divided
2–3 ounces pancetta, chopped fine
3 cloves garlic, minced
1 bunch green onions, thinly sliced
1 pound bowtie pasta
2 cups green peas, freshly shelled
2 lemons, zest only
¼ cup fresh parsley, finely chopped
Coarsely ground sea salt
Coarsely grated black pepper
Parmigiano Reggiano cheese, freshly grated
