Pappardelle With Pancetta and Peas

We made this recipe for Pappardelle With Pancetta and Peas from The New York Times. Sometimes the magic works, sometimes it doesn't. We didn't particularly like this recipe. Won't make it again. But feel free to give it a try.

Pappardelle With Pancetta and Peas

New York Times

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Ingredients

4       thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)

2       tablespoons roughly chopped fresh basil leaves

2       tablespoons roughly chopped fresh flat-leaf parsley leaves

2       tablespoons roughly chopped fresh mint leaves

Extra-virgin olive oil

2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped

4       cups fresh sweet peas, from about 3 pounds in the pod

Salt and pepper

2       cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves

1       cup fresh ricotta cheese

Zest of 1 small lemon

1       pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons

Grated Parmesan cheese, for serving

Preparation

1.   Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.

2.   Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.

3.   Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.

4.   Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat

5.   Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

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