I made this for dinner Tuesday night.I will probably double the amount of peas in it next time,but over all I really enjoyed it!It makes for a nice,light spring dinner.:)
Lauren

Orecchiette with Pancetta and Peas

April 2010

By: Rachael Ray

From: 30-Minute Meals

• 6 Servings

Ingredients:

• Salt and pepper
• 1 pound orecchiette pasta
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound pancetta, speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken stock
• 2 cups frozen peas
• 3 tablespoons finely chopped fresh thyme
• Grated peel of 1 lemon
• A handful of grated pecorino-romano cheese
• 2 cups cow's- or sheep's-milk ricotta cheese

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

2. While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

3. Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.