Orecchiette with Asparagus, Peas & Pancetta

From the blog For Love of the Table

2 T. olive oil

3 to 4 oz. pancetta, minced

1 to 1 1/4 c. thinly sliced spring onions (all of the white plus some of the green)

1/4 c. finely chopped Italian parsley or 2 T. minced fresh Thyme, optional

2 cloves garlic, finely minced

6 oz. trimmed thin asparagus spears, cut into ¼-inch lengths on the diagonal (about 1 1/2 cup)

1 1/2 c. shelled fresh peas

salt & pepper

1/2 to 2/3 c. chicken stock

1 lb. Orecchiette pasta

2 to 3 T. unsalted butter

1/3 to 1/2 c. freshly grated Parmesan

Place the pancetta in a 12-inch sauté pan set over medium heat along with a tablespoon of olive oil. Stir and scrape to make sure it cooks evenly. When the pancetta has rendered its fat and is just beginning to crisp and sizzle actively, add the spring onions, parsley/thyme and garlic and continue to cook until the spring onions are softened and tender, about 3 minutes. Add more olive oil if the pancetta is very lean and the pan seems dry. Add the asparagus and the peas, season lightly with salt and pepper and toss to coat with the seasonings.

Add the broth and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Check occasionally to make sure the pan is not dry, adding more water or stock, if necessary—the vegetables shouldn't be soupy—but neither should the pan be devoid of liquid. Continue to cook until the asparagus and peas are tender—about 6 to 10 minutes total. Taste and adjust the seasoning.

While the sauce is cooking, bring 6 quarts of water to the boil in a large stock/pasta pot. Add 2 to 3 Tablespoons of salt. Add the pasta and cook until the pasta is al dente. Drain, reserving some of the pasta cooking liquid.

Add the pasta to the sauce, along with the butter. Stir or toss until the pasta is coated with the sauce and the butter has emulsified into the sauce. If the pasta seems dry, add some of the pasta water. Serve topped with grated cheese, if desired. Serves 4 to 6.

(Recipe inspired by one in Janet Fletcher's Fresh from the Farmers' Market)http://www.forloveofthetable.com/2016/05/revisiting-old-postto-share-original.html

As published on forloveofthetable.com