Pasta con piselli (pasta with peas)
Pasta with peas using ditalini or bow tie pasta, pancetta, and fresh peas. A quick, tasty first course perfect for vegetarians and dietary restrictions. Enjoy!
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Cooking tools:
- Kitchen scale
- Measuring cup
- Pot
- Skillet
- Stove
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 40 ml extra-virgin olive oil, plus more for drizzling
- 120 grams pancetta , cubed or thinly sliced (can substitute prosciutto , cubed ham or bacon)
- 2 spring/green/salad onion or 1 onion , finely chopped
- 350 grams peas , podded weight (can use frozen)
- 350 grams ditalini or tubetti (can substitute farfalle pasta or broken up spaghetti)
- Parmigiano-Reggiano or pecorino cheese, finely grated for serving
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