Pasta Ribbons with Peas, Pancetta & Pesto

The combination of salty pancetta, mild shallots, white wine, cream, fragrant basil pesto, sweet peas and sharp Parmesan cheese makes a luscious pasta dish. The ingredients used in this dish are some (of many) important ones that are the heart of good Italian cooking. As someone who really appreciates a good Italian pasta dish, I have to say this is one of my favourites. It’s simple and sophisticated and beats any pasta dish served in most Italian restaurants.

Pasta ribbons are a long cut pasta with curly edges, often called “fettucce ricce” or “riccia”. They are exceptionally pretty and fun to eat but feel free to substitute it with another type of pasta such as penne, rigatoni or fusilli.

Ask the server at your deli meat counter to cut three ¼” to ½” thick slices of pancetta which you can dice for this recipe. Be cautious with the addition of salt in this recipe as the pancetta and Parmesan cheese are plenty salty and flavourful enough.

I happen to make my own pesto and freeze it in small portions in ice cube trays so I have pesto conveniently on hand to add to recipes such as this one. But if you don’t make your own, then store-bought pesto works just fine too!

I’ve been making this pasta dish for a lot of years since it’s so popular with my family and friends and always gets rave reviews.  My original recipe used to use full fat 35% cream which made the pasta dish really rich. I fully support a little indulgence here and there, but now replacing the 35% full-fat cream with reduced fat 10% or 18% cream is the perfect compromise. The end result is still a decadent and creamy dish.

The pasta is best served within a few minutes of being done as the sauce thickens quickly. Be sure and save some of that extra starchy pasta water to add to the pasta to loosen it if necessary.

Easy and quick enough to pull off on any weeknight, this recipe makes a winning meal that everyone will enjoy.

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Pasta Ribbons with Peas, Pancetta & Pesto

Servings 6

Ingredients

• 1 tablespoon olive oil
• 200 g diced pancetta
• ½ cup diced shallots about 2 – 3 medium
• ½ cup white wine
• 1 ½ cups 15% or 18% cream
• ¼ cup basil pesto store-bought from a jar works fine
• ½ cup freshly grated Parmesan cheese plus more for serving
• 1 ½ cups frozen peas
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 450 g Fettucce Ricce or Riccia pasta curly-edged long cut pasta

Instructions

1. Heat the olive oil over medium heat in a large 12” skillet. Add pancetta and cook, stirring occasionally until the pancetta is browned and crisped.
2. Increase the heat to medium-high, add shallots and cook until tender, about 2 minutes. Add wine and cook while stirring to pick up any brown bits until some of the wine reduces, about 2 minutes.
3. Stir in the cream and basil pesto and cook until the cream is fully heated and lightly bubbling. Add the Parmesan cheese and frozen peas and stir until the cheese has melted and the peas are heated through. Remove from heat. Season with salt and pepper.
4. Meanwhile, while the sauce is cooking, cook the pasta in a large pot of lightly salted boiling water for 8 – 10 minutes until al dente, or as package directs.
5. Drain the pasta reserving about one cup of the starchy pasta water. Add the pasta to the skillet and toss to combine with the sauce. Cook over medium-low heat for 2 - 3 minutes, stirring occasionally to ensure all the pasta is coated with the sauce and some is absorbed. Add a little bit of the reserved starchy pasta water to loosen the sauce if necessary.
6. Serve garnished with additional grated Parmesan cheese.