This creamy basil orecchiette with peas & pancetta is fresh, vibrant, and full of spring flavor. Sweet peas and basil are blended into a silky green sauce, tossed with tender orecchiette, and finished with crispy pancetta, lemon, and a drizzle of olive oil. It’s something a little special for the season, making it an ideal dinner party dish.
This post is sponsored by DeLallo.
creamy basil orecchiette with peas & pancetta – the inspiration
Spring is in the air, and there’s no better way to celebrate the season than with a fresh, seasonal pasta dish. While you can use frozen peas any time of year, there’s nothing more exciting than seeing fresh, shelled English peas at the store – or better yet, at the farmer’s market.
To highlight them at their best, I’ve turned them into a vibrant, silky-smooth sauce with notes of spring onion, garlic, basil, and lemon. The pancetta adds just the right amount of richness and saltiness to balance everything out.
When it comes to pairing the sauce with pasta, DeLallo Orecchiette is the perfect choice. I absolutely love the texture of their orecchiette when cooked al dente. It retains a nice bite and has a slightly rough surface that allows the sauce to cling to every piece.
notes from the kitchen
Blanching the peas helps retain their color and texture. If overcooked, peas can start to dull in color, so transferring them to an ice bath stops the cooking process. They’ll warm through later in the sauce. Once blended, you’ll want to toss the sauce with the pasta and serve right away.
Rendering the pancetta slowly allows it to crisp while releasing flavorful fat, which becomes the base for the sauce.
When blending, take the time to get the sauce completely smooth. This is what gives the dish its silky texture.
One last note: cooking the pasta just shy of al dente and finishing it in the sauce helps the sauce thicken and come together cohesively.
plating & serving
Once the pasta is coated and glossy, serve it immediately while the sauce is still creamy (it will thicken as it cools). Top with the crispy pancetta, fresh basil, and plenty of black pepper.
Finish with a drizzle of good-quality olive oil. You can top with more pecorino if you’d like as well.
This pairs beautifully with seared scallops or steak. Add a simple side salad (and maybe a strawberry dessert), and you’ve got a perfect spring dinner party menu!
PrintCreamy Basil Orecchiette with Peas & Pancetta
orecchiette pasta tossed in a creamy, vibrant sauce full of peas & basil, topped with crispy pancetta and a drizzle of olive oil
servings: 4
Ingredients
- 8 oz shelled english peas
- 8 oz diced pancetta
- 1 tbsp DeLallo Extra Virgin Olive Oil, plus more for topping
- 1 spring onion, thinly sliced (white & green sections separated)
- 6 garlic cloves, minced
- ½ cup heavy cream
- 1 cup chicken broth
- 1 cup packed fresh basil leaves, plus more for topping
- 2 tsp lemon zest
- ¾ lb DeLallo Orecchiette Pasta
- 1 large lemon, juiced (approximately ¼ cup juice)
- 2 tbsp butter
- ½ cup grated pecorino cheese
- kosher salt
- freshly cracked black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add the peas and blanch for 6 minutes. Use a strainer to transfer the peas to a bowl of ice water. After a minute or so, drain the peas and set aside. Bring the water back to a boil.
- Add the pancetta to a cold 12” stainless steel sauté pan. Turn the heat to medium. Once the pancetta starts to sizzle, cook it for 2-3 minutes before reducing the heat to low. Cook for another 3-5 minutes, or until the fat has rendered and the pancetta is crisp. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
- Pour off some of the pancetta fat, leaving just 1 tablespoon in the pan. Return the heat to medium. Add the olive oil and white part of the spring onion. Cook for 2-3 minutes, stirring often. Season with a pinch of salt. Add the green part of the spring onion and the garlic. Stir well and cook for another minute.
- Pour in the cream and chicken broth. Season well with salt and lots of black pepper. Bring the liquid to a simmer. Add the peas to the sauce and simmer for about 3 minutes. Turn off the heat. Stir in the basil and lemon zest.
- Drop the orecchiette into the boiling water. Stir well and cook for 1 minute less than the package’s instructions.
- As the pasta cooks, transfer the sauce mixture to a blender. Blend until smooth. Add in the lemon juice and blend again. Season with salt to taste.
- Wipe out the sauté pan and pour the sauce back in over low heat. Use a strainer to transfer the orecchiette to the sauce. Add the butter and pecorino. Stir as the butter and pecorino melt.
- Serve the orecchiette immediately. Top with the pancetta, torn basil leaves, more black pepper, and a drizzle of extra-virgin olive oil.
