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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
ounces thinly sliced pancetta, finely chopped
tablespoon extra-virgin olive oil, plus more to serve
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