Best Linguine With Pancetta Peas And Zucchini Recipes

LINGUINE WITH PANCETTA AND PEAS #RECIPE

Steps:

• Cook the pasta according to the directions on the package.
• While the pasta is cooking, you can make the sauce.
• Place a large skillet over medium heat, and add the olive oil.
• When the oil is hot, add the onion and sauté for 3 to 4 minutes.
• Add the garlic and the pancetta, and sauté for another 3 to 4 minutes.
• Add the broth and the peas, and bring to a simmer.
• Add the butter and whipping cream, and turn the heat down to low.
• Gently stir sauce until the butter has melted and the sauce has slightly thickened.
• Add the green onions, parsley, basil, and a little of the parmesan cheese and gently stir to combine. Add the remaining parmesan a little at a time, stirring in between each addition.
• Taste the sauce, and adjust the salt and pepper to your liking.
• Add the pasta to the sauce and toss to combine for 1 to 2 minutes.
• Serve immediately with extra Parmesan cheese sprinkled on top.

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

LINGUINE WITH PANCETTA, PEAS, AND ZUCCHINI

Steps:

• 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
• 2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
• 3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

PASTA, PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.