Pea & Pancetta Pasta
By Audrey Plant
Ingredients
1 (16-ounce box) orecchiette pasta
4 ounces uncured diced pancetta
1 tablespoon extra virgin olive oil, additional for garnish
¼ - ½ teaspoon red pepper flakes
2 shallots, minced
5 garlic cloves, minced
1 (16-ounce bag) frozen peas, defrosted
1 tablespoon unsalted butter
1 large tomato, diced ½ inch
8 ounces burrata
zest of 1 large lemon
salt and pepper to taste
Instructions
Preheat a large pot with salted water, bring to a rolling boil. Add pasta and cook till al dente. Drain and set aside.
While pasta is cooking, using a large skillet, add pancetta and olive together and saute for 3-4 minutes on medium heat.
Add red pepper flakes and cook for 1-2 minutes. Add garlic and shallots and saute until brown and caramelized. Remove from heat.
In a small pot, add 1 cup of water and defrost peas for 2-3 minutes. Drain water, mix butter and season with salt and pepper. Mix peas and pasta into the large skillet with sauteed mixture.
Top pasta with burrata, pull cheese apart into large chunks and spread out around the skillet. Zest lemon directly over the skillet. Drizzle olive oil over top and season with fresh black pepper. Serve immediately.
