I got this from the Oprah Magazine website. It is fast, easy, and delish!Servings: Serves 4–6
Ingredients
Pasta Pisello with Garden Peas
8 ounces linguine
1 Tbsp. salt , for pasta water
1 1/2 cups low-fat milk
3 Tbsp. butter
1 cup freshly grated Parmesan cheese , plus more for garnish
1 1/2 cups fresh garden peas , still in the pod
1/3 cup pancetta , chopped into small pieces
Freshly cracked black pepper
Salt , to taste
1 Tbsp. fresh mint (optional)
Directions
Shell the peas and cook them for 10 to 15 minutes or until tender.
Place the pancetta in a cold skillet, turn the heat to medium-low and cook until crisp. Set aside.
Add about a tablespoon of salt to a pasta pot of boiling water and boil the linguine according to package directions.
When the pasta is al dente (approximately 9 to 10 minutes), drain and pour back into the pot you boiled it in and place back on the stove. Turn on the heat to medium-high, add milk and butter and toss gently to coat the pasta until all the butter has melted and the milk has thickened and formed a creamy consistency.
Add the cheese and toss gently, making sure all the pasta is coated well. Add the peas and pancetta and toss gently.
Pour into a bowl, adding a couple of generous handfuls of Parmesan cheese. Crack on some fresh black pepper and top with fresh mint, if using.
*I used whole wheat linguine, bacon for the pancetta, and frozen peas for the freshly podded.
