- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
- Serving: 8 servings
If possible, pick up some fresh peas from your local famers’ market for this Italian-inspired dish and serve with a full-bodied and fruity Chardonnay.
- 1 pound orecchiette
- Sea salt
- 2 tablespoons unsalted butter
- 4 ounces thickly sliced pancetta, finely diced
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and minced
- 1 cup fresh or frozen peas, thawed
- 1/2 cup freshly grated Pecorino-Romano cheese
- Freshly ground pepper
- 2 tablespoons snipped chives
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
- Cook the pasta ‘al dente’ according to package directions and drain, reserving 1 cup of the pasta liquid.
- Place the butter in a large sauté pan over medium heat to melt. Once melted, add the pancetta, toss to coat in the butter and cook for 4 minutes. Stir in the garlic and jalapeno and cook for 35 seconds, then add the peas and toss the mixture to combine.
- Add the cooked pasta to the pan along with the reserved cooking liquid and the cheese. Season with a few pinches of salt and a healthy amount of pepper, and then cook over high heat for 2 minutes.
- Sprinkle the mixture with the chives, parsley and mint, stir to combine and then serve immediately.