thepioneerwoman
Pasta with Peas
This pasta with peas recipe is made with a silky mascarpone and parmesan cream sauce. A great spring dinner, it also has shallots, peas, white wine, and herbs.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●whisk
📝 Preparation Steps
1
Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is golden and crispy, 5 to ⏱️ 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain off all but 2 tablespoons of rendered fat.
2
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta ⏱️ 1 minute less than the package instructions. In the last ⏱️ 2 minutes of cooking, add the peas. Reserving at least 1 cup of pasta water, drain the pasta and peas.
3
In the same large sauté pan over medium heat, add the shallots, salt, and pepper. Cook until the shallots are soft and golden, 1 to ⏱️ 2 minutes. Add the wine and simmer, scraping up any pancetta bits, until the wine is reduced by half. Reduce the heat to low and whisk in the mascarpone cheese. Add ¼ cup of pasta water to loosen up the sauce. Whisk in the parmesan. Fold the peas and pasta into the sauce, adding more pasta water, as necessary, to form a silky sauce, up to ¾ cup. Add the pancetta and lemon juice.
large shallots, chopped (about 3/4 c.)2
4
Serve the pasta hot with torn basil or mint, extra parmesan, and pepper, if you like.
Nutrition Facts
calories
648 Calories
fat Content
28 g
fiber Content
5 g
sugar Content
8 g
sodium Content
570 mg
protein Content
26 g
trans Fat Content
0 g
cholesterol Content
68 mg
carbohydrate Content
64 g
saturated Fat Content
14 g
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