Yes, It’s Spring! What does that mean for us Floridians? It’s getting hotter. When the weather gets hotter, the food has to get a little lighter. I will eat my pasta all year round, but I love adding lots of veggies as our weather changes. This Spring pasta dish is so good. One of my favorite side dishes when I don’t have any fresh veggies is peas and onions. I took that, added pasta and a whole lot of other goo stuff!
Happy Spring!
SPRING PASTA
Ingredients:
- 2 tablespoons of olive oil
- 1 package of mushrooms, sliced
- 1 onion sliced thin
- 4 oz. package of diced pancetta
- Splash of low sodium chicken broth
- 1 bag of frozen baby sweet peas
- Salt and pepper
- 2 pounds of pasta (I prefer shells or bowties)
- Grated pecorino romano cheese
Directions:
- Heat olive oil over medium heat in a deep saute pan.
- Add mushrooms and onions and cook until all the juices from the mushrooms evaporate and the mushrooms and onions are browning.
- Add pancetta and cook for about 5 minutes.
- Remove from the heat and add the chicken broth. Scrape the pan with a wooden spoon.
- Return to the heat and add the peas. Season with salt and pepper. Cook until peas are heated through.
- Set aside.
- Bring a pot of salted water to a boil. Cook pasta according to directions on the box. Save some pasta water if needed to moisten the pasta in the end.
- Combine the veggies and the pasta.
- Drizzle with olive oil and top with grated pecorino romano.
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