Green Pea & Pancetta Pasta

I had seen this recipe in Mark Bittman’s cookbook, but we made some small changes to the recipe.  We didn’t have prosciutto, so we used pancetta- still delicious.  In addition, he mashed the peas, whereas we wanted to enjoy the peas whole.  A very easy to make dish, but it definitely tastes like something at a restaurant!  A glass of red wine will be perfect with this. 

Green Pea & Pancetta Pasta
Adapted from The Food Matters Cookbook

2 tbsp olive oil
4-6 oz pancetta, chopped
1 bunch scallions, chopped
3 cups frozen green peas, thawed
8 oz pasta
1/4 cup Pecorino Romano cheese, grated
salt & pepper to taste

Put the oil in a skillet over medium heat, once it’s hot add the pancetta and cook it until it’s crisp- about 5 minutes.  Add the scallions, green peas; cook, stirring occasionally for about 4-5 minutes.  Season with salt and pepper to taste. 

Bring a large pot of water to a boil, and salt it.  Cook the pasta in the boiling water under it’s tender, then drain the pasta.  In the pot, toss the pancetta and vegetable mixture with the pasta.  Plate and sprinkle the cheese on top.

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