Friday, May 20, 2005

Campanelle with Pancetta and Peas

Campanelle with Pancetta and Peas (Adapted from Rachael Ray)

12 to 16 ounces campanelle pasta
2 tablespoons extra-virgin olive oil
4 ounces (1/4 pound) pancetta, chopped into 1/4" cubes
3/4 cup chopped onion
4 garlic cloves, minced
1/2 cup dry white wine
2 cups frozen peas
3 tablespoons finely chopped fresh thyme
fresh grated zest of 1 lemon
1/3 cup fresh grated pecorino-romano cheese
2 cups sheep's-milk ricotta cheese
salt and fresh ground black pepper pepper

In a large pot of boiling, salted water, add pasta and cook according to package directions. Reserve 1 cup of the pasta water, then drain.

Meanwhile, in a large skillet, heat oil over medium-high. Stir in pancetta - cook, stirring occasionally, until browned, about 4 to 6 minutes. Stir in onion - cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in the wine and peas - cook until heated through, about 2 to 3 minutes. Stir in thyme and lemon zest - season with fresh ground black pepper.

Reduce heat to low and stir reserved 1 cup pasta cooking water and drained pasta into the skillet - toss mixture together until well combined. Remove from the heat and stir in cheese. Portion each serving into warm bowls.

Season ricotta lightly with salt and fresh ground black pepper. Place a dollop of the ricotta in each bowlful to serve.

Makes about 4 to 6 servings.

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