Tuesday, June 14, 2011

Pasta with Pancetta and Peas

This is one that we made up on the spur of the moment. We bought the mushroom pasta and the fresh peas at our farmers market. Start by boiling the pasta until al dente, drain and set aside. Brown the diced pancetta, drain it and set aside. Some of the peas were shelled and some were too young so we just used the entire pod. Rinse the peas and mix them with the drained pasta. Add the pancetta and toss. The dressing is a vinaigrette made my mixing 3 parts olive oil with 1 part red wine vinegar and 1t Dijon mustard. Whisk together and add 1T fresh dill. Pour over the pasta mix and top with some freshly grated parmesan cheese. We chilled the salad and served it with sliced tomotoes and a dry white wine. Nice quick and easy summer meal.

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