Orecchiette with Pancetta and Peas

Peas are such an underrated vegetable. They remind many people of frozen dinners and school cafeteria lunches. But they can be so much more! You can make them the star of any recipe using a combination of aromatics and seasonal ingredients. They're comforting, affordable and a great go-to for weekly recipes. 

Here’s a super tasty and quick pasta dish using just a few ingredients. 

Orecchiette with Peas and Pancetta 
  • ½ Chopped onion
  • 4 Large cloves of garlic, minced
  • 1 ½ Cups of orecchiette
  • 5 Oz pancetta
  • 1 ½ Cups of peas
  • ¼ Cup of cream
  • Celery leaves
  • 1 Tablespoon of lemon zest
  • Salt to taste
  • Olive oil

1. Boil the orecchiette with a pinch of salt.

2. Meanwhile, sauté the onions and garlic with a few drops of olive oil. Make a little well and cook the pancetta in the middle.

3. Once the onions are translucent, add the peas, sprinkle a bit of salt and cook covered for 5 minutes. Add lemon zest.

4. Add the pasta and cream. Cook until the sauce reduces. Serve with celery leaves.

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