Nothing says "spring" to me more than fresh peas ("piselli" in Italian). This dish is so simple and sweet, like buttered noodles. It appeals to my inner child. –Rach

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

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  • In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.

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