Wagon Wheel Pasta with Pancetta and Peas

Will & I love pasta. LOVE it. It's always fun running across a new recipe, and trying it out....then the two of us discuss whether or not it will be a repeat recipe, or if we'd rather not try it again. I ran across a recipe in a recent issue of Rachael Ray and it sounded delicious, so after a few small tweaks, I prepared it for dinner last week. If you love pasta, you'll love this dish! The flavors are distinctive and delightful. And did I mention you can make this meal in less than thirty minutes? Needless to say, this will be a repeat recipe at our house!


Salt and pepper

1 pound wagon wheel pasta

3 tablespoons extra-virgin olive oil
1/3 pound pancetta, or lean, thick-cut bacon, cut into 1/4-inch pieces

4 cloves garlic, finely chopped

1/2 cup dry white wine or chicken stock

2 cups frozen peas

3 tablespoons finely chopped fresh thyme

Grated peel of 1 lemon

A handful of grated pecorino-romano cheese

2 cups ricotta cheese

1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

2.While the pasta is working, in a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

3.Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

1 comment:

Jeannie said...

Ashley, This looks and sounds delicious. Maybe you can prepare this the next time you come up!!