But I was not thinking tomato-based. I wanted a fresher taste.
penne with pancetta and peas in lemon cream sauce.
For you vegetarians, just skip the pancetta
and use veggie broth instead of chicken broth.
instead of peas; add some grilled chicken pieces;
serve with shrimp or as a base for baked or grilled salmon
or other fish; add bite size pieces of ham instead of pancetta...
really, whatever sounds good. The sauce seems pretty versatile.
This comes together pretty fast once you get the sauce started.
So you want to have all your ingredients ready to go before you start.
in lemon cream sauce
10-12 thin slices pancetta
In a large sautee or frying pan, cook pancetta
until crispy and set aside. This does not have to be done
in perfect strips or circles since it will be crumbled later anyway.
Save this pan, you will use it to make the sauce.
Just drain any excess fat.
In a dry sautee pan toast pine nuts over medium-high
heat until golden brown. Keep an eye on these.
Once they start to brown, they go fast. Remove toasted nuts
from hot pan or they will continue to cook.
TOASTED PINE NUTS
In pan that you cooked pancetta, melt butter over medium heat.
Add shallots and garlic, cooking until soft, about 2-3 minutes.
heat until reduced by about half.
Simmer until sauce thickens slightly, about 3-4 minutes.
LEMON AND ORANGE ZEST WITH MICRO PLANER
heated through, about 2 minutes.
FROZEN PEAS, THAWED AND ADDED TO SAUCE
CHOPPED FRESH MINT
Season to taste with salt and pepper.
Remember, you will be adding the pancetta, which is salty.
I actually did not add any salt, just a touch of pepper.
You can toss the sauce and pasta together
or serve the sauce over the pasta.
I served the sauce over the pasta.
and add a sprinkle of Parmesan cheese.
YEP, IT WAS TASTY!