Pasta Primavera
Most of us love pasta and enjoy it often. Now that warmer days are coming, lets shed the heavier tomato and meat sauces for something lighter in taste like this easy to make fettucine with pancetta and peas.
Ingredients
- 2 tbsp extra virgin olive oil
- 1/4 lb baon or pancetta, diced
- 1/2 cup minced onion or leeks
- 1 large clove garlic, minced
- 2/3 cup chicken or vegetable broth
- 1/4 cup fresh lemon juice
- 1 cup fresh or frozen peas
- 1/2 lb fettucine
- 2/3 cup grated Parmesan cheese
Directions
- Heat olive over medium heat in a large sauté pan; add the bacon or pancetta and cook until bacon begins to brown. Add the onion and cook until it begins to wilt. Add the garlic and cook about 1 minute.
- Add broth and lemon juice and cook for additional 2 minutes. Stir in half the cheese. Set aside.
- Cook the fettucine until al dente, drain and transfer to the sauce. Add the peas and reheat slowly. Season with salt, pepper and combine well. Add the parsley.
- Transfer to serving dish and sprinkle on remaining cheese. Serve hot.
Comments
No comments on this recipe.