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Simple Pasta with Peas and Pancetta | The Mediterranean Dish. Super bright and flavor-packed pasta. Pasta with peas in a light garlic and olive oil sauce. Pancetta or bacon, fresh herbs, and lemon zest add a lot of flavor. Recipe from TheMediterraneanDish.com #pasta #pastarecipe #spaghetti #peas #mediterraneandiet #mediterraneanrecipes #Italian #Italianfood #Italianrecipes #springrecipe #pastarecipe #oliveoilrecipe

Simple Pasta with Peas and Pancetta


  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: serves 6 1x

Description

Simple, bright, and flavor-packed pasta with peas and pancetta. Tossed in a garlic and olive oil sauce with fresh parsley and a little grated Parmesan cheese.


Scale

Ingredients

  • 3/4 lb thin spaghetti (or pasta of your choice)
  • Salt
  • Private Reserve Greek extra virgin olive oil
  • 4-oz cubed pancetta (you can use bacon cut into bits, if you like)
  • 1 shallot, thinly sliced
  • 2 cups frozen peas, thawed (or fresh peas)
  • 8 large garlic cloves, minced
  • Black pepper
  • 2 tsp Aleppo pepper, divided
  • 1 bunch parsley, chopped (2 to 3 cups packed chopped parsley)
  • 1 lemon, zested and juiced
  • Grated Parmesan cheese, to your liking

Instructions

  1. Cook pasta to al dante in plenty of salted boiling water, consult package for instructions. Be sure to add a splash of extra virgin olive oil to the cooking water. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
  2. Meanwhile, heat a large cast iron skillet over medium-high heat. Add pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
  3. Set stove top  to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
  4. Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
  5. Add grated Parmesan cheese (you might stat with 3 to 4 tbsp and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.
  6. Transfer pasta to serving bowls. Enjoy hot.
  7. This pasta makes a great next to something like this pan-seared salmonbreaded chicken; or this Mediterranean grilled chicken, for example. For a starter, try this avocado salad or this balela salad.

Notes

  • Category: Entree
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: Pasta with Peas, Peas and Pancetta, Pasta,

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