This supper is all about the letter P!
I’m going to be honest, I could eat this multiple times a week.
These kinds of meals right here are my fam’s favorite! A little pasta, a little pancetta (which is a yummy uncured bacon), some cheese…and of course, bright green peas. My favorite part? HOW EASY THIS RECIPE IS! This is the perfect weeknight supper because it comes together in minutes!!!
A pasta supper is ALWAYS a hit at the Shull’s house!
This recipe serves four to six.
1 pound of short cut pasta
1 onion, chopped
Extra Virgin Olive Oil (EVOO)
2 cloves of garlic, chopped
about 2 cups of portobello mushrooms, sliced
4 oz of pancetta, diced (I buy mine from the deli counter)
salt and pepper
1 cup of chicken stock
2 cups of frozen peas
grated Pecorino cheese (I ended up using about a cup and you can sub grated Parmesan instead)
Bring a large pot of water up to a boil. Once boiling, drop your pasta and cook to al dente.
Meanwhile, in a second large pot or skillet over medium-high heat, saute your onion in a drizzle of EVOO. Once it’s tender, add in your chopped garlic along with your mushrooms and pancetta. Saute until the mushrooms have browned and the pancetta crisp (just a few minutes). Once your mushrooms have browned, add in a pinch of both salt and pepper. Next, stir in your chicken stock and de-glaze the pan (scrape the little bits up off the bottom with your wooden spoon). Lower the heat to low and let everything simmer while stirring in your frozen peas. It will only take the peas a minute or two to cook up in the hot pan.
Drain off your pasta and reserve about ½ cup of your hot cooking water. Add the water and cooked pasta straight to your pancetta mixture. Stir in your Pecorino cheese and toss everything together.
You’re ready to serve!!
Because eveything cooks up so quickly, this comes together in no time flat!!