Pea Shoot and Pancetta Pasta

Pea Shoot, Mint and Pancetta Pasta

Pancetta and Pea Shoot Pasta
  • 1 pound linguini, angelhair, or spaghetti
  • 1/4 lb. (4 oz.) pancetta, finely diced (If you don’t have pancetta, try bacon or italian sausage. Vegetarians-we love this with extra caramelized onions)
  • 2 shallots or onions, peeled and thinly sliced
  • 3 cups pea shoots, washed and coarsely chopped
  • 3 tbsp. olive oil
  • lots of freshly ground pepper
  • juice of 1/2 lemon
  • Parmesan or pecorino cheese for grating
  • Fresh mint, roughly chopped, to taste

Put water on to boil for the pasta.

While you’re waiting for the water to boil, dice the pancetta and start cooking with the olive oil in a saute pan. Next, slice the onion or shallot and throw in the pan with the pancetta. Allow the onions to caramelize over medium heat. Toss in the pea shoots and let them just begin to wilt. This should be happening while you cook your pasta. If the onions mixture is done before the pasta finishes, simply turn the heat off.

When the pasta is cooked, strain it and return to it’s cooking pot, adding the onion/pancetta/pea shoots and mixing well. Grate the lemon into the pot, and squeeze in lemon juice to your liking.

Grate as much parmesan or pecorino as you’d like over the pasta, as well as the chopped fresh mint and a healthy grind of fresh black pepper.

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