DINNER TIME! Pasta, Peas, and Pancetta
Here's another dish I'll make when I'm maybe a bit pressed for time and want to get a quality, tasty, and nutritious dinner on the table for my family.
It's very easy to throw together using two pots, doesn't take a lot of time, and I don't get any complaints.
20 oz. pasta (I'm using a half and half mix of farfalle and rainbow - arcobaleno - pasta)
4 oz. frozen peas
4 oz. cubed pancetta
3 tsp. shredded Parmesan
2 tbsp. olive oil
1 tbsp. minced garlic
4 oz. heavy whipping cream
Boil peas and pasta in pot of salted water.
The pasta I'm using is thick, so it takes up to 12 minutes to be al dente. Depending on your choice, it could be a shorter boil time.
Strain out the water when done and put the pasta and peas back in the pot.
Heat up olive oil in a medium sauce pan on high for 3-4 minutes. When hot, add the pancetta. Add 1 tsp. of Parmesan. Cook for 5 minutes, stirring occasionally.
Lower heat in sauce pan to medium/low. Cook another 5 minutes.
Turn off heat, add another teaspoon of Parmesan and stir thoroughly. After 2-3 minutes off the heat, add the cream and garlic. Stir into the pancetta mix. Add the sauce to the pasta in the pasta pot and stir.
I'm also serving this with Clearman's toast. Clearman's is a restaurant chain here in Southern California that runs the Northwood's Inn steakhouses, among others. They're famous for their garlic cheese toast.
They sell their spread in local supermarkets. Occasionally, I'll pick up a tub.
Clearman's toast is traditionally made with sourdough sandwich bread. Simply apply the spread liberally to the bread and stick under the broiler in your oven for 1 - 2 minutes...until it looks as done as the picture above.
This recipe serves three to four people with no leftovers. It's a quick, delicious, and easy-to-make dinner that's especially good for a midweek dinner when you don't have time, don't want to spend a lot on take out food, and not feel guilty about what you put on your family's dinner table.
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