Casarecce with Pea Tarragon Pesto, Pancetta and Mint
Casarecce with pea tarragon pesto, pancetta and mint is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g peas (fresh or frozen)
- Salt
- 1 handful tarragon
- 50 g pistachio nuts
- 160 ml olive oil
- 30 g Parmesan
- 0.5 lemon zest
- pepper (ground)
- 400 g casarecce pasta
- 200 g Sugar snap peas
- 4 slices pancetta
- mint (for garnish)
Instructions
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1.
Blanch the peas in boiling salted water for 3 minutes, then drain, shock with cold water and let dry. Wash the tarragon, shake off excess moisture and roughly chop the leaves. Puree the peas with pistachios. Mix in olive oil, parmesan, lemon zest and tarragon, seasoning with salt and pepper.
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2.
Cook the pasta in boiling salted water until al dente. Trim the ends of the sugar snap peas, optionally remove strings, and add them in the last 2 minutes of cooking.
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3.
Pan‑fry the pancetta without added fat until crisp, then drain on paper towels.
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4.
Drain the pasta with the sugar snap peas, return to the pot and toss with the pesto. Divide onto plates, top with pancetta and mint, and serve with crusty bread if desired.
