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Farfalle with Tomatoes, Peas and Pecorino
Pasta with peas and tomatoes, or pasta con piselli e pomodoro in Italian, is a Neapolitan classic. This is an ultra-easy, single-skillet version in which the pasta cooks in the pan with the ingredients that become the sauce. The peas are added at the very end so their color and flavor remain bright and fresh, so make sure they’re fully thawed; if at all frosty, they’ll cool the dish. Farfalle, campanelle or orecchiette pasta work well as they have pockets or nooks for catching peas and bits of tomato; they also have similar cooking times.
6 to 8
Servings
Tip
Don’t forget to stir the pasta during simmering to ensure it cooks evenly and doesn’t stick to the pan. Also, it’s a good idea to test for doneness a minute or two before the time indicated in the recipe, as pasta cooking times vary slightly brand to brand and shape to shape.
40 minutes
Ingredients
-
4
ounces thinly sliced pancetta, finely chopped
-
1
tablespoon extra-virgin olive oil, plus more to serve
Directions
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01In a 12-inch skillet over medium, combine the pancetta and oil. Cook, stirring often, until the pancetta is browned and crisped, 4 to 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan.
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