I made this pasta dish the other evening. It was easy to make and filling. It even looked pretty on my plate!
This recipe was based on Giada’s Wagon Wheel Pasta and Pancetta.
- 1 pound spiral rotelle pasta
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 8 ounces pancetta, diced
- 1/4 small onion, chopped
- 1 cup chicken broth
- 2 1/4 cups sugar snap peas cut into 1 inch bite sized pieces
- 2 1/4 cups petite peas
- 2 cups grated Parmesan (do not use the stuff that is powder like – either grate yourself or buy bagged)
- 1-2 tablespons of lite whipping cream
- salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
While pasta is cooking, in a large pan, heat 1 tablespoon oil over medium-high heat. Add the diced pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.
Remove the pancetta and drain on a paper towel-lined plate. (Pancetta cooks alot like bacon, it will get a bit greasy)
Add the onions to the pan and cook until soft, 2 to 3 minutes. Add 3/4 cup of broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender. Add in petite peas.
Add the pasta, cooked pancetta, Parmesan, the remaining olive oil and salt. Toss until coated, adding lite whipping, 1 tablespoon at a time, to loosen the sauce. If necessary, use the remaining broth to loosen the sauce if to thick. Use salt and pepper to taste. Throw a little basil on top if you’d like.