Pea, Pancetta, and Parmesan Palmini Pasta

This gluten-free PEA, PANCETTA, AND PARMESAN PALMINI PASTA is a tasty one! Another simple pasta that can be a meal on its own, or served as a side dish with your favorite protein. If you’re looking for a dish to freshen up your recipe rotation, add this one to your list!

Get 20% off your first order of Palmini with code JAYME20 at checkout!

INGREDIENTS

1 Tbsp extra virgin olive oil

1 Tbsp butter

4 oz pancetta

1 Tbsp fresh garlic, minced

1/2 cup chicken broth

1 cup frozen peas 

1 cup Half and Half

1/2 cup fresh Parmesan, grated, more for garnish

2 Tbsp lemon juice, more for garnish

1/2 tsp fresh black pepper, more to taste

1 pkg Palmini angel hair pasta

2 cups fresh arugula 

Red pepper flakes, optional, for garnish

HOW TO MAKE

-In a deep skillet, add extra virgin olive oil and butter over medium heat.

-Add the pancetta and sauté for 5 minutes.

-Add the garlic and let it sauté for 30 seconds, stirring so it doesn’t burn.

-Pour in chicken broth to deglaze skillet. Stir to get all browned bits off bottom of skillet.

-Add the frozen peas and stir for 30 seconds.

-Add the Half and Half, and bring to a slow simmer. You do not want it to fully boil.

-Remove from heat, and stir in the parmesan slowly.

-Add the lemon juice and black pepper, and mix it together. 

-Rinse Palmini according to package instructions, and add into skillet.

-Stir to thoroughly combine.

-Add in arugula, and stir to combine.

-Garnish with more Parmesan, a lemon squeeze, and red pepper flakes.

-Serve and enjoy!