Wednesday, August 29, 2012

Pasta, Pancetta and Peas

This recipe is one of my favorite quick pasta dishes! From start to table is about 35 minutes. This time I used rice pasta instead of flour based pasta. My boys can't tell the difference! The total caloric value per serving is approximately 350 cal.

Pasta with Pancetta and Peas:
(makes 8 servings)

1 12oz bag of rice pasta cooked
1 4 oz package of pancetta cubed
1 10 oz bag of frozen peas thawed
1/2 cup white wine
1/2 cup heavy cream
1/2 cup shredded asiago cheese
salt and pepper to taste

While the pasta is cooking, sauté the pancetta over medium heat. Once it starts to brown, add the peas and cook for 8 to 10 minutes. Stirring frequently. Add the white wine and reduce. This takes 2 to 3 minutes. When the wine is reduced, turn the heat to low. Add the cream and asiago cheese. Salt and pepper to taste. When the cheese is melted, add the pasta and stir thoroughly. Add a little pasta water if the sauce needs thinned.

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