For a delicious side dish for the holiday season…this is it! Kid-Friendly too! Crispy pancetta with sweet peas and Parmesan…a crowd pleaser!
14 oz. Snowman Pasta (or any other short shape)
2 T. olive oil
4 oz. chopped/diced pancetta (you can find it packaged already diced in the deli area!)
½ cup shallots, finely diced
1 ½ cups frozen peas, thawed
2 cloves garlic, minced
½ cup dry white wine
2 t. fresh thyme, or 1 t. dried thyme
1 T. Kosher salt
2 T. extra virgin olive oil
½ t. kosher salt
¼ t. black pepper
½ cup or more grated Parmesan Cheese
Heat a large skillet to medium high, add 1 T. olive oil to pan, and swirl to coat.
Add pancetta and cook for approx. 10 minutes until browned and crispy.
Remove pancetta from pan leaving drippings in pan.
Add shallots and cook until tender, approximately 4 minutes until tender.
Add peas and garlic and cook for 1 minute, stirring occasionally.
Add wine and thyme and bring to a boil. Cook until liquid reduces to about 2-3 Tablespoons. Remove from heat.
Cook pasta according to package directions adding 1 T. Kosher salt to water.
Drain pasta but RESERVE 1 cup cooking liquid.
Add pasta to pea mixture, along with 2 T. extra virgin olive oil, ½ t. Kosher salt, and black pepper.
Toss well. Stir in ½ cup cooking liquid (or more if needed). Add Parmesan cheese and gently toss again.
Enjoy! Serve additional Parmesan on side.