ATK Pasta E Piselli (Pasta and Peas)
Entrees
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 ounces pancetta, chopped fine
½ teaspoon table salt
½ teaspoon pepper
2½ cups chicken broth
2½ cups water
7½ ounces (1½ cups) ditalini
1½ cup frozen petite peas
⅓ cup minced fresh parsley
¼ cup grated Pecorino Romano cheese, plus extra for serving
2 tablespoons minced fresh mint
Directions
Heat oil in large saucepan over medium heat until shimmering. Add onion, pancetta, salt, and pepper and cook, stirring frequently, until onion is softened, 7 to 10 minutes.
Add broth and water and bring to boil over high heat. Stir in pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer; cover; and cook until pasta is al dente, 8 to 10 minutes.
Stir in peas and remove saucepan from heat. Stir in parsley, Pecorino, and mint. Season with salt and pepper to taste. Serve, drizzling with extra oil and passing extra Pecorino separately.
Nutrition
Calories: 1836 calories