Updated: 04/27/2014 9:40 AM
Created: 04/25/2014 5:00 AM WNYT.com
By: Jaired Crofut
Cavetelli with peas and pancetta – an Italian spring dish
Carole Murko of Heirloom Meals. www.heirloommeals.com
It’s funny that many of the staples on my table growing up are referred to today as peasant food. And, perhaps it is the simplicity of the ingredients that makes this a fresh and refreshing spring dish. Like many of the recipes from my Nana, this is meant to be a guide rather than a strict interpretation. Serve with an arugula salad and you have a perfect meal!
3 Tbsp Olive Oil
1/3 to ½ lb Pancetta, cubed
2-3 onions, chopped coarsely
2 cups* of peas (prefer fresh but frozen works!) * Use more if you like
1 lb cavatelli, cooked
¼- ½ cup of paremesan or pecorino romano
Reserved water from cooking the cavatelli
Salt and Pepper to taste
Garnish with parsley
Heat 2 Tbsp olive oil in a large frying pan. Add pancetta and brown. Remove pancetta and set aside. Add additional olive oil and onions. Saute until transparent, then add the peas. Toss the cooked cavatelli into the pan and add some of the reserved pasta water, parmesan cheese, salt and pepper. Place in a serving dish, garnish and Enjoy!!