Farfalle with
pancetta, peas &
grana padano
SERVES 4
2 tbsp. olive oil
5 oz. pancetta, diced
3 tbsp. butter
1 onion, finely chopped
2 cups shelled fresh
spring peas or frozen
peas, thawed
4 cloves garlic, finely
chopped
2 tbsp. tomato paste
1 cup chicken stock
1 lb. farfalle
1 to 11∕2 cups grated
Grana Padano
1∕4 cup fresh flat-leaf
parsley, finely
chopped
■Bring a large pot of water
to a boil for the pasta.
■In a large skillet, heat the
olive oil over medium-high.
Add the pancetta and cook
until beginning to crisp, 2 to
3 minutes. Transfer to paper
towels.
■Add the butter to the
skillet. When it foams, add
the onion. Cook, stirring
often, until the onion
softens, about 5 minutes.
Add the peas and garlic
and cook until the peas
are heated through, 2 to
3 minutes. Stir in the tomato
paste, then add the stock and
simmer until thickened
slightly, a couple minutes
more. Add the pancetta.
■Meanwhile, salt the boiling
water and add the pasta.
Cook until 1 minute shy of
the package directions.
Reserve about half of a mug
of the pasta cooking water;
drain the pasta.
■Add the reserved cooking
water to the peas. Toss the
pasta, cheese, and parsley
with the pea mixture. Serve
in shallow bowls.