- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound fusilli (or penne)
- 1 medium onion, finely chopped
- 6 ounces pancetta, diced
- 12 ounces fresh or frozen green peas (thawed)
- 1/4 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese, freshly grated
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- In a large skillet over medium heat, sauté the onion in the olive oil. When translucent, add the pancetta and cook until golden. Add the peas and cook for a couple of minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommends). Drain and retain some of the cooking water.
- Add the pasta to the skillet containing the peas. Mix in some of the cooking water until moist.
- Serve immediately with a sprinkle of Parmigiano.
I don't like militants. They seem to come in so many nasty shapes and sizes these days. Militant this or militant that. Across the spectrum, so many people just want to fight it out.
But me? I'm a pastafist. Yes, I believe in the power of pasta: to feed, nourish, bring together, satisfy, and gently make people happy and get along.
So forget war. Put down your dukes. Here's to pastafism! And with this week's Sunday Pasta, let's give peas a chance.