- 1/2 lb. penne
- One small carton of heavy cream (like half a pint or something? The small one)
- 1/4 cup fresh Parmesan
- 1 head of broccoli, chopped up
- 1 red pepper, sliced
- A few mushrooms
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 cup frozen green peas
- 1 bunch fresh basil, coarsely chopped
- Some pancetta (I got a 1/4 lb., however I ate half of it before it went into the dish...so 1/8 lb?)
Begin by boiling a large pot of water and cooking the pasta per the box directions, about 10 minutes or so. While that's going, take a large non-stick pan and cook up the pancetta so that it's nice and crispy, about 7 or 8 minutes. When that's done, place on a dish with a paper towel to dry. Once dried, simple crush it up into little bits.
In the same pan, sauté the garlic and oil for just a few minutes over medium heat, until the garlic turns golden. Next, add the broccoli, pepper and mushrooms and sauté these as well for another 3-5 minutes. By this time, your pasta should be cooked and drained. Add the two dishes together in the pot the pasta was cooked in. Add in the peas, cream, cheese and half of the pancetta. Cook over medium heavy for just a few minutes, until the cream begins to thicken.
Serve immediately while hot, and top with the remaining pancetta. This dish was quick and delicious. These veggies gave a nice balance to the creamy cheesiness, and you seriously can't go wrong with pancetta. Ever. It may have been in honor of Spring, but it'd definitely be a great meal anytime year-round.
Bon chappétit!
my first blog entry was pasta primavera! so yummy. maybe i'll make that this week, especially since it's so cheap.
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