Orecchiette with Pancetta, Peas and Fresh Herbs

Name: Orecchiette with Pancetta, Peas and Fresh Herbs
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 2 Tbsps chopped flat-leaf parsley; 2 garlic cloves, minced; 1 large jalapeño, seeded and minced; 2 Tbsps chopped mint; 454 grams orecchiette; 113 grams thickly sliced pancetta, finely diced; 142 grams cup frozen peas, thawed (about; 118 milliliters freshly grated Pecorino-Romano cheese; 4 servings Freshly ground pepper; 4 servings Salt; 2 Tbsps unsalted butter

Orecchiette with Pancetta, Peas and Fresh Herbs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 25g of protein, 22g of fat, and A mixture of chives, pecorino-romano cheese, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Cook the pasta in a large pot of salted water until al dente.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain the pasta, reserving 1 cup of the pasta cooking water.

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Pasta

Water

Melt the butter in a large, deep skillet.

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Butter

Equipment you will use

Frying Pan

Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes.

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Pancetta

Add the garlic and jalapeo and cook until fragrant, about 30 seconds.

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Garlic

Add the peas and toss to coat.

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Peas

Add the pasta along with the reserved pasta water and the cheese. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes. Stir in the chives, parsley and mint and serve right away.

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Water

Parsley