Peas, Pancetta and Spinach Pasta
One of my favorite ways to pick a recipe is to find a farm-fresh, healthy ingredient, and go from there. I’ve always wanted to make Pancetta and Peas, so this was a variation of the classic dish. I used field peas (from green beans) instead frozen peas, and bacon instead of pancetta. I also thought to use more vegetables, so I included some fresh spinach. Be creative and make a twist on a classic tonight.
· 1/2 pound whole wheat pasta ( I used orecchiette, which means little ear.)
· 4 ounces bacon, chopped (4 slices)
· 1 small onion, chopped
· 2 cup shelled fresh peas (or frozen petite peas, thawed)
· 1 1/2 cup low-salt chicken broth
· 2 cups fresh spinach, chopped
· 2 tablespoons chives, chopped
· Salt and pepper to taste
Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, sauté bacon and onion in heavy large skillet over medium-high heat until brown, about 4 minutes. Drain.
Add peas, stir.
Add chicken broth and boil until reduced by half, about 10 minutes. (These peas have more bite to them than the typical frozen pea, so adjust cooking time according to vegetable used.)
Add drained pasta to skillet; stir to coat.
Fold spinach in. Season to taste with salt and pepper.
Transfer to bowl; and top with freshly grated parmesan and chives.