Saturday, May 18, 2013

Spring Pasta with Pancetta, Peas and Olive Oil

1 clove of garlic smashed
3/4 cup of chopped onion
3/4 cup of chopped pancetta
2 cup of green peas (you can use frozen)
3/4 cup of extra virgin olive oil
1 cup of chicken broth
1 pound of pasta

In a large saute pan, add your olive oil and garlic. Let the garlic brown and add your onions in. Let this cook for 2 minutes and then add your pancetta in. Let this cook another 2-3 minutes or until the pancetta is golden. Add your peas and salt and pepper to taste. Let this cook for about 2 minutes. Add in the chicken broth and cook another 2 minutes. This is a quick sauce. Toss with pasta and add extra olive oil and Romano and Parmesan Cheese. Enjoy!

* If you want to serve as a side dish, simply omit the pasta!

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