Lemon Arugula Pasta with Pancetta and Peas
-pasta of your choice
-1 tbsp minced garlic
-1 shallot, finely chopped
-olive oil (2-3 tbsp)
-zest and juice of one lemon
-1/2 cup arugula
-1/2 cup peas, steamed
-diced pancetta
-1/2 tsp red pepper flakes
-1/2 cup heavy cream
-burrata or parmesan for garnish
-basil for garnish
- Cook pasta al dente according to package instructions. Drain and reserve 3/4 cup pasta water.
- In a large skillet over medium high, add olive oil, garlic and shallot. Cook 2-3 min. Add lemon zest and lemon juice. Combine.
- Whisk in heavy cream. Whisk in pasta water.
- Meanwhile, brown pancetta in a separate, small pan. Drain oil.
- Steam peas in microwave.
- To pan with sauce, add pancetta and peas. Combine. Sprinkle with red pepper. Season with salt and pepper.
- Fold in pasta. Fold in arugula.
- Service with your choice of burrata or parmesan (or both!), plus basil.