Sunday, January 24, 2010

Linguine with Peas, Pancetta & Sage

I got adventurous on this one!  Not because it was hard, but because it used lots of ingrediants that I don't normally keep stocked in the house.  Overall- great dish!  Jason loved it and we even ate the leftovers the next night and it was just a yummy (and we don't normally eat leftovers)! 




This dish comes from The Newlywed's Cookbook.  We registered for this at Crate & Barrel, $24.95.  I highly recommend picking it up. 

I was off my "blogging" game the night I made it so I didn't take any pics, but the finished product looks colorful and clean on the plate. 

You will need:
2 cups of peas (I used 1 bag of frozen peas- 10oz.)
5 tablespoons EVOO
1/3 cup fresh bread crumbs
16 oz. linguine
3 oz. thinly sliced pancetta, chopped...(I used a little more than this)
3 garlic cloves, crushed
few springs of fresh sage, finely chopped
1/3 cup dry white wine
1/4 cup grated Parmesan cheese
handful of fresh chopped parsley
salt and pepper

1.  Lightly blanch the peas in a saucepan of boiling water for 2-3 minutes.  Drain and set aside.
2.  Heat 2 tablespoons fo oil in a skillet and brown the breadcrumbs until golden (3 minutes).  Season with salt and pepper
3.  Cook pasta and drain
4.  Heat 1 tablspoon of oil in a saucepan (large enough to hold the pasta later) and cook the chopped pancetta until browned (2-3 minutes).  Add in garlic, cook for 1 minute.
5.  Stir in the sage, wine for about 1 minute.  Set aside.
6.  Add the pasta to the pan of pancetta/garlic/etc.  Add peas, 1-2 tablespoons of oil and cook over low heat while tossing well to mix. 
7.  Stir in cheese, parsley, pepper, salt. 
8.  Sprinkle with toasted bread crumbs adn serve hot.


Enjoy!  Tell me how you liked it! 

1 comment:

  1. I got this cook book too, but was so intimidated by all the ingredients. I'm glad you tried it out... we might take a swing at it this week.

    ReplyDelete

 

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