Peas, Pancetta and Pasta



Kosher salt

1 pound dried spaghetti

4 ounces pancetta, roughly chopped

1 tablespoon grapeseed oil

Freshly ground black pepper

2 large cloves garlic, sliced

1 Fresno chili, sliced

4 tablespoons unsalted butter, divided

1/2 cup frozen peas

1 bunch fresh chives, roughly chopped

1 bunch fresh parsley, roughly chopped

1 bunch fresh basil, roughly chopped

1/4 cup vegetable stock

1 head romaine lettuce, roughly chopped

1 lemon, zest and juice

parmesan cheese, grated

Chili flakes, for garnishing



Put a large pot of water on medium-high heat and bring to a boil.

Once boiling, salt the water generously and add the pasta.

Stir the pasta and continue boiling for 8 to 9 minutes.

In a large skillet on medium heat add pancetta and oil then cook until it begins to caramelize, for 3 minutes.

Add the garlic and chili and continue cooking until fragrant, for 2 minutes.

Add 2 tablespoons of butter and continue cooking until the butter has melted.

Add in the frozen peas and cook until they begin to soften.

Add the chives, parsley, basil, and vegetable stock.

Season the sauce lightly with salt and pepper, then add 2 tablespoons of butter and cook to melt.

Add 1/2 cup of the pasta water, lemon zest, and juice to the pan then stir to combine.

Gradually add pasta a little at a time then, mix between additions to coat it with the sauce.

Serve pasta topped with parmesan and chili flakes. Enjoy!

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