Pasta with Green Peas, Labneh, Mint and Pancetta Chips
Green is the word for this orecchiette dish coated in a bright green sauce made with peas, fresh mint and blanched spinach mashed into a smooth sauce with lemon and garlic. Top the dish with labneh, a type of fresh white cheese that brings harmony to the plate, and homemade pancetta chips, for just the […]
Ingredients
- 12 thin slices mild pancetta
- 2 cups (300 g) frozen green peas, thawed
- 6 cups (140 g) baby spinach
- 3/4 lb (340 g) orecchiette or other short pasta
- 1 tbsp mint leaves, finely chopped, plus more for serving
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, chopped
- 1/2 cup (125 ml) labneh (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- Spread the pancetta slices out on the baking sheet. Bake until crispy, about 15 minutes. Drain on a plate lined with paper towels. Set aside. Break each slice into 3 or 4 pieces.
- Meanwhile, in a large pot of salted boiling water, blanch half of the peas (1 cup/150 g) and half of the baby spinach (3 cups/70 g). Using a slotted spoon, remove the vegetables and place them in a bowl.
- In the same pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the pasta cooking water. Drain the pasta.
- In the same pot off the heat, add the reserved pasta cooking water, the blanched spinach and peas, mint, lemon juice and garlic. Using a hand blender, purée until smooth. Season with salt and pepper.
- Add the pasta, remaining spinach and peas to the pot. Mix well to coat the pasta in the sauce. Return the pot to medium heat and cook until the sauce starts to thicken slightly, about 2 to 3 minutes. Adjust the seasoning.
- Divide the pasta among four bowls. Garnish with the labneh, pancetta chips and more mint leaves. Serve immediately.
Green is the word for this orecchiette dish coated in a bright green sauce made with peas, fresh mint and blanched spinach mashed into a smooth sauce with lemon and garlic. Top the dish with labneh, a type of fresh white cheese that brings harmony to the plate, and homemade pancetta chips, for just the right touch of saltiness. This recipe is ready in no time after a day spent hiking in the wilderness.