Spring Menu 2015


  • 4 Tablespoons European Unsalted Butter
  • 2 Cups Fresh Garden English Peas
  • 3 ounces Pancetta, thinly sliced
  • ½ Cup Vegetable or Chicken Stock
  • ½ Cup Heavy Whipping Cream
  • Kosher salt and freshly ground pepper
  • 8 ounces farfelle or bowtie pasta
  • 1 Tablespoon fresh chervil, finely chopped
  • 1 Tablespoon fresh Italian parsley, finely chopped
  • 1-2 teaspoons grated lemon zest

  1. Boil peas in a small pot of salted water for 2-3 minutes. When finished submerge in an ice bath. Drain and set aside.
  2. Boil pasta in large pot of salted water. Observe package directions or cook until al dente. Reserve ½ cup pasta water.
  3. Melt butter in a frying pan over low heat. Add pancetta and cook until golden brown. Add peas and saute together for an additional 2 minutes. Turn off heat and set aside.
  4. Heat stock and cream in a saucepan. Bring to a boil then lower heat. Season with salt and pepper. Gently simmer and reduce sauce. Turn off heat and add peas and pancetta.
  5. Gently mix pasta, pea, pancetta, and sauce. Add reserved pasta water to loosen if necessary.
  6. Taste and season with with salt and pepper. Complete dish by adding fresh herbs and lemon zest.




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