Pasta e Piselli (Pasta and Peas)

Ingredients

1. Chop fine 1 onion and 57g pancetta.
2. Heat 28g extra-virgin olive oil in a large saucepan over medium heat until shimmering.
3. Add onion, pancetta, 3g table salt, and 1g pepper.
4. Cook, stirring frequently, until onion is softened, 7 to 10 minutes.
5. Add 600g chicken broth and 600g water and bring to a boil over high heat.
6. Stir in 213g ditalini and cook, stirring frequently, until liquid returns to a boil.
7. Reduce heat to maintain a simmer, cover, and cook until pasta is al dente, 8 to 10 minutes.
8. Stir in 216g frozen petite peas and remove saucepan from heat.
9. Mince 24g fresh parsley and 9g fresh mint.
10. Stir in fresh parsley, 27g Pecorino Romano cheese, and fresh mint.
11. Season with salt and pepper to taste.
12. Serve with a drizzle of extra-virgin olive oil and extra Pecorino Romano cheese passed separately.

by Lan Lam · source^[2] · video^[3]

1. Chop fine 1 onion and 57g pancetta.
2. Heat 28g extra-virgin olive oil in a large saucepan over medium heat until shimmering.
3. Add onion, pancetta, 3g table salt, and 1g pepper.
4. Cook, stirring frequently, until onion is softened, 7 to 10 minutes.
5. Add 600g chicken broth and 600g water and bring to a boil over high heat.
6. Stir in 213g ditalini and cook, stirring frequently, until liquid returns to a boil.
7. Reduce heat to maintain a simmer, cover, and cook until pasta is al dente, 8 to 10 minutes.
8. Stir in 216g frozen petite peas and remove saucepan from heat.
9. Mince 24g fresh parsley and 9g fresh mint.
10. Stir in fresh parsley, 27g Pecorino Romano cheese, and fresh mint.
11. Season with salt and pepper to taste.
12. Serve with a drizzle of extra-virgin olive oil and extra Pecorino Romano cheese passed separately.