Green Pea & Pancetta Linguine

We had a busy and exciting weekend.  My friend B* from Boston came to visit, and there were also friends from different places which were visiting D.C.  Some of the girls and I ran the Susan B. Komen 5K race.  It’s a great cause to support, although this isn’t my favorite running race.  I enjoy the company and support the cause.  In a running race aspect- it’s a bit crowded, so you just have to relax and enjoy the sights.

Whenever a group of us gets to spend time together, it reminds me to all of our fun days in undergrad.  It’s wonderful to know that the strength of the bonds we have made many years ago is still there.  It’s interesting to think that we spend only a few years getting to know each other.  And then everyone scatters all over- really all over.  It’s wonderful to know that great friendships can sustain the long distance!

But onto food!  We made this last weekend actually, when we didn’t have visitors.  Although I really do say this about many recipes, this one is easy and can be made under 30 minutes.  Talk about a time saver with a delicious meal waiting for you.

Green Pea & Pancetta Linguine
Adapted from: Cooking Light (April 2011)

Servings: 4
Time: 30 minutes

3 tbsp olive oil
3 oz pancetta, chopped
3 shallots, finely chopped
2 lbs frozen green peas
3 garlic cloves, minced
1/4 cup dry white wine
1 tsp dried thyme
1/2 lb linguine pasta
1 tbsp salt
1 tsp black pepper
1/2 cup Parmesan-Reggiano cheese, grated

Heat skillet over medium heat, add 1 tbsp olive oil.  Add the chopped pancetta and cook for about 10 minutes or until browned and crispy, stirring occasionally.  Remove pancetta from the pan, and put in a bowl on the side.  Leave the drippings, and add the shallots into the heated pan.  Cook for about 4-5 minutes, until they are tender, also stirring occasionally.  Then add the peas and garlic, cook for 1 minute.  Next, add wine and thyme.  Increase the heat to medium and bring liquids to a boil.  Cook until the liquid reduced (about 5 minutes).  Then remove from heat.

Meanwhile, cook the pasta per package directions.  Drain the pasta.

Finally, add the pasta, 2 tbsp of olive oil, salt, black pepper and pancetta to the pea mixture.  Toss well.  Divide the pasta into 4 servings.  Sprinkle cheese onto each serving.

Mac ‘n Cheese with Peas & Prosciutto

DC still feels like winter, a winter that’s almost done, but cold enough that you still need your winter coat.  So, since it’s still a little chilly here- baked Mac ‘n Cheese is the perfect warm-up food!  This one has a bit of extra flavors in it: onions, peas and prosciutto.  I don’t think anyone will go back to the box Kraft kind after this.  It also is delicious when  you heat it up the next day for lunch, you won’t be disappointed. 

Mac ‘n Cheese with Peas & Prosciutto
Adapted from: Happy Jack Eats Blog

1/2 lb pasta (we used penne)
5 oz prosciutto, chopped
1 onion, chopped
4 garlic cloves, minced
1 cup frozen peas
2 tbsp butter
2 tsp flour
2 cups soy milk
3 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
1 tsp salt
2 tsp pepper
1 tsp red pepper flakes
1/4 cup bread crumbs

Cook pasta according to package directions.  Once cooked, drain and set aside.  Preheat over at 400 degrees.

Heat olive oil in skillet over medium heat, and add onions.  Cook them until they are soft and translucent.  Once cooked, add garlic and prosciutto; cook for 3-4 minutes, until prosciutto is crispy.  Finally, add the frozen peas, and cook until they are heated through.  Remove from heat, add the salt and pepper, stir and set aside.

In a small or medium saucepan, melt butter over medium heat.  Add in the flour, and keep whisking so no lumps develop.  Slowly, while whisking, add the milk.  The mixture should become thick, all of this should take about 10 minutes.  Add in about half of the cheddar cheese, and keep stirring until the cheese melts. 

Transfer the pasta, prosciutto-veggie mix, and cheese-milk mixture into a large bowl.  Stir well, until the ingredients are combined well.  Spray a baking dish with cooking spray (or smear butter around it), and add the mixture.  Finally, top with the remaining cheddar cheese, the Parmesan cheese and bread crumbs. 

Bake for about 30 minutes, or until the top is bubbly.

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.