You can make pasta and peas in just 30 minutes. The shells are cooked in a light garlic cream sauce with peas and salty pancetta.
INGREDIENTS
– 8 ounces medium pasta shell– 6 ounces (about half a bag) frozen pea– Olive oil, to coat the pan– 4 ounces diced pancetta– 2 large cloves garlic, minced– 1/2 cup chicken broth– 1 cup heavy whipping cream– 1/2 cup grated Parmesan cheese– Fresh cracked pepper, for serving
INSTRUCTIONS
Cook pasta al dente. Boil a large pot of salted water. Cook pasta al dente according package instructions.
Step 1
Add frozen peas in the last minute of cooking. Drain peas and pasta. Add olive oil if they're done before the sauce is done to avoid sticking.
Step 2
Meanwhile, make sauce. In a big saute pan, heat oil on medium. Cook pancetta for 3 minutes until lightly browned. Transfer to plate.
Step 3
Sauté garlic for 1 minute until aromatic. Scrape crispy bits from the pan with a spatula or wooden spoon before adding the chicken stock.
Step 4
Add the cream and boil, stirring occasionally. Maintain a low simmer until the sauce thickens. Allow Parmesan to melt thoroughly.
Step 5
Add salt and pepper to taste. Coat spaghetti and peas in cream sauce. Optional: add Parmesan and fresh cracked pepper and serve immediately.