Ditalini with peas crispy pancetta and Parmigiano.
Автор: Short chef recipes
Загружено: 2022-07-15
Просмотров: 690
Описание:
½box @barillaus ditalini
3tbs evoo, divided
¼cup yellow onion, chopped
10oz thawed spring peas
6oz cubed pancetta
½cup Italian parsley leaves
TTSalt and black pepper
½Cup Parmigiano cheese
Place a pot of water to boil, cook pasta for 6 minutes
Meanwhile in a pot sauté onion with ½ olive oil for three minutes, add peas and 2 cups pasta cooking water, bring back to boil, season with salt and pepper. Process in the blander approximately 4/5 of peas with some water and parsley , place back all together [be careful processing hot sauce, always start very low speed]
Meanwhile render pancetta over medium heat until crispy, discard fat. Drain pasta and toss with pea mixture over high heat until sauce is perfectly coating ditalini. Turn heat off, let rest 2 minutes. Fold in cheese and remaining olive oil. Serve with pancetta and a light sprinkle of cheese over the top #pasta #peas #pancetta #parmigianoreggiano #pork #italianfood #recipe
14w
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