Penne with Pancetta, Peas and Almonds
Penne with Pancetta, Peas and Almonds
Ingredients
- ¾ lb (340 g) penne
- 4 oz (115 g) pancetta, diced
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1 fennel bulb, thinly sliced on a mandoline
- 1 cup (250 ml) low-sodium chicken broth
- 1 cup (150 g) frozen green peas, thawed
- ½ cup (35 g) fresh Parmesan cheese, finely grated
- 1 lemon, zest finely grated
- ¼ cup (45 g) roasted almonds, chopped
- Fresh Parmesan shavings, to taste
- 2 tbsp fennel fronds
Instructions
- In a large pot of salted boiling water, cook the pasta until very al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a non-stick skillet over medium-high heat, brown the pancetta in the oil for 3 minutes. Add the fennel and cook until tender and lightly browned, about 4 minutes. Season with salt and pepper. Pour in the broth and bring to a boil.
- Add the pasta, peas and grated Parmesan to the skillet. Cook until the pasta is al dente and well coated in the sauce. Add the reserved pasta cooking water as needed. Add the lemon zest. Adjust the seasoning.
- Serve the pasta in shallow bowls topped with the almonds and Parmesan shavings. Sprinkle with the fennel fronds. Add a drizzle of olive oil. Serve immediately.
Penne with Pancetta, Peas and Almonds