Peas & Pancetta Pasta
Peas & Pancetta Pasta is a one-pot dinner where cooked zucchini and half the peas get blended into a silky, bright green sauce. The pancetta renders its own fat, so you're building flavor from the very first step. Ditalini cooks directly in chicken broth (which means it absorbs all of that savory goodness), and a generous hit of Parmigiano Reggiano ties everything together. Four ingredients doing the heavy lifting, zero fuss.
Servings: 6
Ingredients
- 4 ounces pancetta
- 1 tbsp butter
- 1 small onion diced
- ¾ tsp kosher salt
- Pepper to taste
- 1 zucchini diced
- 16 ounces fresh peas steamed
- 3 tbsp tarragon or basil roughly chopped
- 4 cups chicken broth
- 1 lb of ditalini dry (not cooked)
- ⅓ cup Parmigiano Reggiano grated
Instructions
- Add the pancetta to a medium-sized pot and heat over medium heat. Cook the pancetta until the fat has rendered and the pancetta is crispy, then remove from the heat and set aside.
- Add the butter, onion, salt, and pepper. Let cook until the onions are translucent, then add the zucchini, ½ the peas, and tarragon (basil or mint). Cover with a fitted lid and let cook for 10 minutes, stirring occasionally.
- Add 1 cup of chicken broth to the veggies, then use an immersion blender to blend until smooth. If you are using a blender, transfer the veggies to a blender, blend until smooth, then add it all back to the pot.
- Add the remaining broth, raise the heat to high, and bring to a boil. Once the water is boiling, add the ditalini. Cook for 8 minutes or until the pasta is al dente.
- Remove from heat, then stir in the pancetta, ditalini, remaining peas, and grated Parmigiano Reggiano.
Nutrition
Calories: 492kcal | Carbohydrates: 73g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1115mg | Potassium: 642mg | Fiber: 8g | Sugar: 9g | Vitamin A: 903IU | Vitamin C: 39mg | Calcium: 158mg | Iron: 4mg
