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Orecchiette with Pancetta, Peas and Fresh Herbs

Source: © Food & Wine Magazine
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Total Time:  25 Minutes
  4 to 6
Pancetta, peas and fresh herbs flavor delicate orecchiette pasta.
1 pound  orecchiette
2 tablespoons  unsalted butter
4 ounces  thickly sliced pancetta finely diced
2   garlic cloves minced
1   large jalapeño seeded and minced
1 cup  frozen peas thawed (about 5 ounces)
1/2 cup  freshly grated Pecorino-Romano cheese
Freshly ground pepper
2 tablespoons  snipped chives
2 tablespoons  chopped flat-leaf parsley
2 tablespoons  chopped mint
Orecchiette with Pancetta, Peas and Fresh Herbs Recipe at
Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

Melt the butter in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the peas and toss to coat. 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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/14/2010
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