OUR FAVORITE RECIPES - A WARM BOWL OF PASTA
PENNE WITH PEAS AND PANCETTA
A favorite direct from Italy! This makes a great first course or serve with some garlic bread and a nice crisp green salad for a comforting complete meal.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 to 6
Ingredients:
1 box penne
8 slices pancetta (sliced paper thin)
1 cup frozen green peas
For Bechamel
2.5 tablespoons butter
2 tablespoons all-purpose flour
1 cup cream
1 cup cold water
1 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon dried basil
¼ teaspoon red pepper flakes
½ cup parmesean cheese, grated
Instructions:
In a large pasta pot, start penne cooking according to package directions until al dente.
Next, cook pancetta until crispy and set aside on paper towels to drain and cool. Add peas to a small saucepan and place on low. You just want to heat them up but leave them crisp...so do not add oil, buter or water to make them mushy.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a golden sandy color, about 6 to 7 minutes. Next mix cream and water together and add to the butter mixture about half a cup at a time, whisking continuously until very smooth and butter/flour mixture is fully incorporated with cream mixture. Bring up to a small boil for 10 minutes, stirring constantly, then remove from heat when sauce coats the back of a spoon. Add cheese and spices to béchamel, crumble in pancetta, add peas mix lighly with drained pasta.
BUON APPETITO!
CATHY MALLERS & DEAN'S TEAM CHICAGO
