The Hendersons       Our Food and Cooking



Pasta e Piselli

This is a ‘cucina povera’ recipe – very little meat. Tom’s mother always said that “Meat is a garnish.”


Yield: 4

1 clove garlic finely chopped
1 Tablespoon olive oil
8 ounces pasta penne or shells
1/4 teaspoon crushed red pepper
1/2 cup frozen peas
1/4 pound pancetta finely chopped
1/4 cup parmesan cheese grated

Brown the garlic in the olive oil in a large skillet. Add the pancetta and cook until browned.
In the meantime, boil the pasta in plenty of water until it is'al dente'
Drain the pasta, but reserve at least 1 C of the water.
Add the peas to the olive oil, garlic and pancetta and heat until warmed.
Put the pasta in the pancella mixture in the skillet - coat the pasta thoroughly with the oil and the drippings from the pancetta. If the mixture is dry, add the water from the pasta a little at a time until it is moist, but not soupy.
Add the red pepper.
Put onto plates and add 1T parmesan cheese to each serving.