AL BRONZO® RADIATORI WITH CREAMY PEAS, CRISPY PANCETTA AND PARMIGIANO-REGGIANO

INGREDIENTS

• 1/2 lb Barilla Al Bronzo® Radiatori
• 3 Tbsp extra virgin olive oil
• 1/4 cup yellow onion, chopped
• 10 oz spring peas, thawed
• 6 oz pancetta, cubed
• 1/2 cup Italian parsley leaves
• Salt and pepper, to taste
• 1/2 cup Parmigiano Reggiano cheese, grated

PREPARATION

1. 1.Cook pasta according to package directions.
2. 2.In a pot sauté onion with ½ olive oil for three min. Add peas and 2 cup pasta cooking water, bring back to boil, season with salt and pepper.
3. 3.In a blender, process approximately 4/5 peas with some water and parsley. Add to pot. Note - be careful processing hot sauce, always start very low speed.
4. 4.Render pancetta over medium heat until crispy. Discard fat.
5. 5.Drain pasta and toss with pea mixture over high heat until coated in sauce. Turn heat off, let rest 2 min.
6. 6.Fold in cheese and remaining olive oil. Serve with pancetta and a light sprinkle of cheese over the top.