Shells with Pancetta and Peas
Maybe sometimes we don’t even want to cook at all because enjoying our Saturdays and Sundays to the fullest, definitely sounds more enjoyable. Believe me I fully understand, and that’s why I’m here to help. Rather than order in something you’ll regret later on, why not take 30 minutes, that’s it that’s all you need, and cook up a big pot of comfort pasta? That sounds like a good idea to me. Shells with Pancetta and Peas is springtime ready because it’s loaded with vibrant and fresh flavors, like mint, basil, lemon and peas. It’s a creamy sauce, sure, but it’s a creamy sauce on the lighter end with just a little bit of creme fraiche thinned out with pasta cooking water. It’s less than 10 ingredients and you probably already have most of them on hand.
Shells with Pancetta and Peas
Equipment
- Pot
- Colander
Ingredients
- 1 pound small pasta shells
- 1 tablespoon olive oil
- 1/4 pound diced pancetta
- 1 large shallot finely diced
- 2 garlic cloves minced
- 1 cup creme fraiche or mascarpone cheese
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/3 cup fresh grated parmesan cheese
- fresh lemon slices for serving
Instructions
- Bring a large pot of cold water to a boil, and salt generously. Stir in the pasta and cook until al dente, according to the package directions. Before draining, reserve about 1 cup of pasta water.
- Set a large pot over medium-high heat with the olive oil. Once hot, add in the pancetta. Cook until browned and crispy, stirring often, about 5 minutes. Once the fat has rendered and the pancetta is crispy, transfer to a small dish with a slotted spoon. Discard all but 2 tablespoons of grease from the pot. Stir in the shallot and garlic and cook until softened, about 3 minutes.
- Stir in the creme fraiche and 1/2 cup of the reserved pasta water. Season with salt and pepper. Add the cooked shells, peas, mint, basil, the browned pancetta and parmesan. Give it all a big stir and cook over low for 1 to 2 minutes. If the sauce appears to be too thick, stir in enough of the remaining reserved pasta water to develop a loose sauce. Give it a taste and adjust seasoning accordingly. Serve with parmesan on top and a wedge of lemon. Enjoy!
