bonappetit
Ditalini and Peas in Parmesan Broth
This pasta and peas recipe is all about the broth: A creamy, rich, Parmesan-fortified chicken broth brings together all of the flavors in a homey elegance.
👥 4 Servings👤 Hailee Catalano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●strainer
📝 Preparation Steps
1
Parmesan Broth
2
Place 4 oz. (113 g) bacon (about 3 thick slices), chopped, in a large pot, set over medium heat, and cook, stirring occasionally, until the bacon starts to render and brown, 5–⏱️ 6 minutes.
3
Add 1 medium fennel bulb, roughly chopped (fronds and all), 1 large yellow onion, roughly chopped, and 5 garlic cloves, smashed, and cook, stirring occasionally, until the vegetables start to brown and soften, 5–⏱️ 7 minutes.
medium fennel bulb, roughly chopped (fronds and all)1(1.4 L) unsalted chicken or vegetable broth, homemade or store-bought6 cupslarge yellow onion, roughly chopped1
4
Add 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought, 12 oz. (about 2 cups/340 g) Parmesan rinds, ½ bunch (1½ oz./43 g) fresh parsley, 1 Tbsp. black peppercorns, 2 dried bay leaves, and 2 dried shiitake mushrooms. Bring to a boil and then reduce the heat to low. Simmer, uncovered and stirring occasionally, for ⏱️ 1 hour. Be sure to maintain a bare simmer through the cooking so you don’t boil away your lovely broth!
. (113 g) bacon (about 3 thick slices), chopped4 oz(1.4 L) unsalted chicken or vegetable broth, homemade or store-bought6 cups. (about 2 cups/340 g) Parmesan rinds12 oz. black peppercorns1 Tbsp. (227 g) dry ditalini8 oz. (227 g) fresh or frozen peas8 ozdried bay leaves2dried shiitake mushrooms2
5
After the broth has simmered for ⏱️ 1 hour, bring another large pot of water to a boil over high heat.
6
Strain the broth through a fine-mesh strainer into a large bowl. Transfer about one-third of the broth to a blender. Add ¾ cup (80 g) finely grated Parmesan and carefully (the mixture will be hot), with the blender vented, blend on low until the Parmesan is emulsified into the broth.
7
Stir the blended broth into the rest of the broth, and keep warm, stirring often to keep it emulsified, while you boil the pasta.
8
Ditalini and Peas
9
Generously season the boiling water from step 4 with kosher salt, and drop in 8 oz. (227 g) dry ditalini. When the pasta is about ⏱️ 4 minutes from being al dente, drop in 8 oz. (227 g) fresh peas and cook until both the pasta and peas are cooked. If you’re using 8 oz. (227 g) frozen peas, drop them in just ⏱️ 1 minute shy of the pasta being done.
(1.4 L) unsalted chicken or vegetable broth, homemade or store-bought6 cupsKosher salt
10
Strain the pasta and peas, and return them to the pot. Toss with extra-virgin olive olive oil to coat and then stir in zest of 1 lemon and season with salt.
(1.4 L) unsalted chicken or vegetable broth, homemade or store-bought6 cupsZest of 1 lemon
11
Divide the pasta and peas among serving bowls. Top with the hot Parmesan broth, a drizzle of extra-virgin olive oil, freshly cracked black pepper, and more finely grated Parmesan, and serve.
(1.4 L) unsalted chicken or vegetable broth, homemade or store-bought6 cupsExtra-virgin olive oil, for coating the pasta and peas and to garnishFreshly cracked black pepper, to taste
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