A Family That Eats Together: Pasta with Spring Peas and Pancetta

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

There is something about Spring Peas and Pancetta that ring in springtime for me. This dish is a perfect marriage of the two with pasta and Pecorino-Romano cheese. It is something like a modern day mac and cheese kicked up a notch!

Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 1 pound your favorite pasta
• 1 tablespoon olive oil
• 1 cup chopped pancetta
• 1 shallot finely chopped
• 1 cup fresh Spring peas
• ½ cup dry white wine
• ½ cup reserved pasta water
• 1 teaspoon fresh lemon juice
• 2 tablespoons heavy cream
• ½ teaspoon grated lemon rind
• Pecorino-Romano cheese, grated
• salt
• pepper

Directions

1. Prepare the pasta per the package instructions.
2. Heat the oil in a large skillet over medium heat. Add the pancetta and cook it until it is almost brown and crisp. Add the shallots and sauté them with the pancetta until they are translucent. Toss in the peas and then pour in the wine. Season with salt and pepper.
3. Drain the pasta and toss it in with the sauce and ½ cup of reserved pasta water. Pour in the cream and lemon juice. Toss well and then sprinkle with the cheese.
4. Serve immediately.