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Orecchiette Pasta with Pancetta, Peas, and Asparagus

spring time orichette pasta on a plate ready to be served.

Orecciette Pasta wins!

Orecchiette Pasta with Asparagus, Pancetta, and Peas may be the perfect springtime meal. Not only is orecchiette pasta one of my favorite pasta shapes but crunchy pancetta is the perfect pairing for it. In this easy pasta recipe, the salty pancetta nestles itself in the shape of the orecchiette making it the perfect pairing. The best part? The lemon juice adds brightness to this dish which makes you want to eat a whole bowl on a warm spring night. 

cheese on a cutting board with a box grater.

Tools that will help you make your pasta!

This recipe is super simple but there are a few things that could make your life easier if you have them. A pasta pot is one of them. A pasta pot is two pieces. The bottom holds your water. The top has small holes in the bottom for draining. The top pot rests inside the bottom when cooking so that the boiling water can fill the top pot but when it is lifted the water will slowly drain out leaving you with just your ingredient in the pot. This also makes it so much easier to reserve pasta water. You can always use a slotted spoon for this but trust me when I say you will thank yourself for having a pasta pot especially when it comes to cooking a lot of pasta dishes.

We use a pasta pot to blanching the peas and asparagus as well. Blanching your vegetable mixture allows for the English peas (or sweet peas) and fresh asparagus to cook but still retain their beautiful bright green color. I know that fresh peas are a dividing factor among a lot of people but I assure you they add a beautiful hint of sweetness to this dish. You can always leave them out, but I encourage you to leave them in!

Another tool that I love to have on hand is a garlic press. I don’t know what it is about garlic but I hate cutting it. It gets sticky and hard to get off my hands. So I more times than not find myself reaching for my garlic press. What we love about ours is that it will crush our garlic cloves but it also has an option to slice it. We always use the slicing option for dishes like this!

peas asparagus and pancetta in a pan cooking.

Pasta needs a deep skillet

You are going to also need a fairly large skillet or a deep skillet to make your life easier. The key to a well-rounded pasta dish is to use reserved cooking water from your drained pasta to incorporate all of the ingredients in a skillet. The starchy water helps bind the sauce to the pasta and helps thin the sauce to give it a perfect consistency. Because you are essentially cooking all the ingredients together at the end you want to ensure you have a skillet that is either large or deep enough to allow for that. A large nonstick skillet is the real GOAT if you have it. 

asparagus and peas in a pan with lemon zest.

Some tips and tricks for your orecchiette pasta

One of the biggest tips that I can give for this dish is to make sure that your pasta is al dente. You want the pasta to have a delightful chew when biting into it. You can follow the al dente package directions or boil for about 3 minutes if you are working with fresh pasta. We have a great pasta shop near us that we love getting our fresh pasta from called Semolina Pasta Shoppe

Another tip for cooking pasta this way is that you never have to go above medium heat. You will need your large pot of salted water on high heat to come to a boil but that is the only time you should go above medium heat. Keep in mind that every stovetop is different but you only want your heat high enough to get a nice sizzle.

Pasta in a pan.

Lots and Lots of Veggies!

There are lots of veggies in this dish. When I buy my fresh asparagus I try to make sure the asparagus stalks aren’t too thick. I also always cut them down into 1-inch pieces. You can also add herbs to this like fresh basil but I love the flavors as they are. I do however love to serve my with red pepper flakes for a bit of heat and a nice pop of color!

Do not forget to add the lemon to this dish! Even a touch of lemon is going to bring out the best flavors of this pasta. If you would like even more lemon flavor you could always add some lemon zest!

finished spring time pasta on a dish waiting to be served.

Orecchiette Pasta with Pancetta, Peas, and Asparagus

This is the perfect spring time dinner that will make everyone come back for seconds!
Print Pin
Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 722kcal

Ingredients

  • 4 oz diced pancetta
  • 1 lb orecchiette pasta
  • 4 cloves garlic, minced
  • 8 oz fresh english peas
  • 1 bunch fresh asparagus
  • 1 cup grated parmesean cheese
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 1 cup reserved pasta water
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil.
  • Add your peas and asparagus to the boiling water and blanch for 3 minutes or until bright green. Remove from boiling water and set aside.
  • Use boiling water to cook your pasta according to package directions. When done, drain, and reserve 1 cup of water. Set pasta aside.
  • In a large skillet over medium heat for about 5 minutes add your pancetta and cook, stirring frequently
  • When your pancetta is crispy but not overcooked remove it from the heat and set aside.
  • Lower your heat to medium-low and in the leftover rendered fat add your peas and asparagus. Salt and pepper to taste and saute for about 3 minutes.
  • Add your cooked pasta to the pan and stir until combined.
  • Next, add in your parmesan cheese and ¼ cup of your reserved pasta water. Stir until well combined. You can add more pasta water in to get to your desired creaminess.
  • Stir in your drizzle of olive oil and lemon juice.
  • Serve in a bowl topped with red pepper flakes and enjoy!

Nutrition

Calories: 722kcal | Carbohydrates: 100g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 612mg | Potassium: 727mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1639IU | Vitamin C: 33mg | Calcium: 372mg | Iron: 5mg

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