Farfalle with Tomatoes, Peas and Pecorino
Fresh-flavored peas and meaty pancetta pair beautifully in our version of pasta con piselli e pomodoro. Pasta absorbs the flavor of pancetta fat and tomato juices in the skillet, which form the sauce.
- Makes6 to 8 servings
- Cook Time40 minutes
- 2
Pasta with peas and tomatoes, or pasta con piselli e pomodoro in Italian, is a Neapolitan classic. This is an ultra-easy, single-skillet version in which the pasta cooks in the pan with the ingredients that become the sauce. The peas are added at the very end so their color and flavor remain bright and fresh, so make sure they’re fully thawed; if at all frosty, they’ll cool the dish. Farfalle, campanelle or orecchiette pasta work well as they have pockets or nooks for catching peas and bits of tomato; they also have similar cooking times.
Don’t forget to stir the pasta during simmering to ensure it cooks evenly and doesn’t stick to the pan. Also, it’s a good idea to test for doneness a minute or two before the time indicated in the recipe, as pasta cooking times vary slightly brand to brand and shape to shape.
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