Rigatoni with green peas and pancetta
2 servings
25 minutes
Rigatoni with green peas and pancetta is a true embodiment of Italian cuisine, where simplicity meets richness of flavors. This recipe originated in the Mediterranean tradition, combining tender sweet green peas with the rich, slightly salty taste of pancetta. Pecorino Romano adds a tangy creaminess, while fresh mint brings brightness and freshness. Lemon zest highlights the aromas, creating a harmonious balance. The pasta absorbs the flavor nuances of the sauce, achieving a rich creamy texture. This recipe is perfect for a cozy family dinner or an elegant lunch with guests. Serve with a drizzle of olive oil and fresh pea shoots to add crunch and finish the flavor. Enjoy this Mediterranean dish infused with the sun and warmth of Italian traditions!
1
Remove the peas from the pods and place only the pods in boiling salted water for 5 minutes to enhance their flavor.
- Snap peas: 350 g
2
Finely chop the pancetta, place it in a large cold non-stick skillet, and heat over medium heat to render the fat, stirring regularly.
- Pancetta: 80 g
3
Meanwhile, remove and discard the pea pods, then boil the pasta in salted boiling water according to the package instructions.
- Rigatoni: 150 g
4
Peel and finely chop the shallot, then add it to the pan with pancetta and sauté for 5 minutes or until lightly golden.
- Shallot: 2 pieces
5
Add peas and sprinkle with water, then finely grate the lemon zest. Cover and cook on low heat for 5 minutes, stirring occasionally.
- Snap peas: 350 g
- Lemon: 0.5 piece
6
Remove the mint leaves from the stems and chop them finely, and grate the pecorino cheese.
- Fresh mint: 15 g
- Pecorino Romano cheese: 30 g
7
Drain the pasta, leaving a full cup of starchy cooking water.
8
Pour the pasta into the pan, then remove from heat and mix well to allow the pasta to absorb the aroma.
9
Add mint and pecorino, mixing until a creamy consistency is achieved.
- Fresh mint: 15 g
- Pecorino Romano cheese: 30 g
10
If necessary, sprinkle with a little boiling water, season to taste, then serve with extra pecorino, a drizzle of extra virgin olive oil, squeezed lemon, and a few pea shoots.
- Pecorino Romano cheese: 30 g
- Extra virgin olive oil: to taste
- Lemon: 0.5 piece
- Pea microgreens: to taste
