Creamy 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
Scale
- 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.