Barilla® Bucatini with Spring Peas, Crispy Pancetta & Mint
Barilla® Bucatini with Spring Peas, Crispy Pancetta & Mint
25 minutes total / Calories 566
- Chicken
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Pork/Sausage
- Protein
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Bucatini
Ingredients
Serves 6
| 1 | Box Collezione Bucatini |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Vidalia onion, cut in thick julienne |
| ½ | Cup dry white wine |
| 1 | Cup spring peas, thawed |
| 1 | Cup chicken broth |
| To taste | Salt and black pepper |
| 1 | Tablespoon fresh mint, chopped |
| 1 | Cup pancetta, rendered and crispy |
| ½ | Cup Parmigiano-Reggiano cheese, shredded |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil.
Step 2
Meanwhile in a large skillet, gently sauté onion with half the olive oil for a few minutes until translucent. Add wine, reduce to half then add peas and broth.
Step 3
Bring to simmer and season with salt and freshly grated black pepper.
Step 4
Cook pasta according to package directions. Drain and toss with peas mixture for a minute over high heat.
Step 5
Stir in mint and garnish with pancetta and cheese before serving.