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Seven Ps Pasta

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Seven Ps Pasta is a quick, crowd-pleasing dinner built around seven ingredients that all start with P: pasta, pancetta, peas, Parmesan, parsley, pine nuts and pepper. Crispy pancetta, sweet peas and toasted pine nuts are tossed in a light, glossy Parmesan sauce. It’s easy to remember, easy to make and ready in about 25 minutes.

Ingredients

  • 12 oz (340 g) pasta, such as penne, rigatoni or fusilli
  • 5 oz (140 g) pancetta, diced
  • 1½ cups (225 g) frozen or fresh peas
  • ¾ cup (75 g) freshly grated Parmesan, plus extra for serving
  • ¼ cup (35 g) pine nuts
  • ¼ cup (15 g) chopped fresh parsley
  • 1 tsp freshly ground black pepper, plus more for serving
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp unsalted butter
  • 1 cup (240 ml) reserved pasta water
  • 1 tsp lemon zest (optional)
  • Salt, for the pasta water

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. In the last 2 minutes, add the peas to the pot. Reserve 1 cup of pasta water, then drain.
  2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until golden. Transfer to a small bowl.
  3. In the same skillet, heat the olive oil over medium heat. Add the pancetta and cook for 6 to 8 minutes, stirring occasionally, until golden and crisp.
  4. Add the garlic and black pepper and cook for 30 seconds until fragrant.
  5. Add the drained pasta and peas to the skillet with the butter and ½ cup of the reserved pasta water. Toss over medium-low heat for 1 minute.
  6. Remove from the heat. Sprinkle in the Parmesan and toss vigorously, adding more pasta water a splash at a time, until the sauce turns glossy and coats the pasta.
  7. Stir in the parsley, lemon zest (if using) and half of the pine nuts. Taste and adjust with salt and pepper.
  8. Serve immediately, topped with the remaining pine nuts, extra Parmesan and a little more black pepper.

Notes

  • The seven Ps are pasta, pancetta, peas, Parmesan, parsley, pine nuts and pepper. Olive oil, garlic and butter are bonus pantry staples.
  • Pancetta is already salty, so go easy on the salt until the end.
  • Watch the pine nuts closely. They go from golden to burnt in seconds.
  • Add the Parmesan off the heat to keep the sauce smooth and prevent clumping.
  • Pasta water is key. Its starch helps the cheese and fat turn into a silky sauce.
  • No pine nuts? Use toasted almonds, pistachios or walnuts. No pancetta? Use bacon or prosciutto.
  • For a vegetarian version, skip the pancetta and sauté 8 oz sliced mushrooms in olive oil instead.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

Nutrition

Find it online: https://thefamilycooking.com/seven-ps-pasta/