1½ cup fresh shelled peas (about 1½ pounds un-shelled)
1 pound of your favorite cheese filled pasta
2 tbsp unsalted butter
4 ounces of finely diced pancetta
1 peeled garlic clove, optional
2 tbsp of chopped mixed herbs such as chives, mint, and parsley
freshly grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Add the peas and let boil for 90 seconds. Scoop out the peas and place them in to a bowl of ice water. Drain and set aside.
Bring the pot back up to a boil. Drop the pasta and cook a couple of minutes less than the instructions on the package.
Heat a large skillet over medium heat, add the butter, pancetta and garlic clove. Cook until the pancetta just starts to turn golden, about 3 minutes.
Drain the pasta and add it right into the skillet with the pancetta. Add the peas. Toss to combine and cook for 1-2 minutes or until the pasta starts to absorb the sauce and everything is well combined.
Transfer to a platter or to plates. Top with herbs and freshly grated Parmesan. Serve.
Recipe by Cooks and Kid at https://cooksandkid.com/pi-fasacc-pasta/