Apologies to anyone who may have wondered where my blog entry was last week. Although, it was a 3-day weekend, I found it difficult to stay indoors slaving away behind a computer when I could be taking full advantage of the beautiful weather outside. This is only one excuse. The other excuse is that I really wanted to write a recipe for the Monkey Bread I made for Tom’s Antony & Cleopatra soiree over last Memorial Day weekend. Although it turned out to be a big hit amongst others, the recipe and pictures turn out to be rather disappointing.
This week’s recipe was something I thought was going to be original until I stumbled upon Food & Wine’s version of the pasta dish. I still like my verson more. 🙂
There was plenty left over to put into small tupperware containers for nights when I didn’t have time to cook. It froze surprisingly well.
Orecciette Pasta (full box/pkg)
1 cup frozen peas
1/2 cup diced pancetta
1 cup heavy cream
1/2 white or yellow medium onion (diced)
2 tbs butter
1/2 cup white wine (your preference)
3/4 cup grated parmesan cheese
Freshly ground black pepper
Over medium-high heat, cook pancetta and onion together for about 5 minutes. No oil is needed because the pancetta will release its fat during the cooking process. Add frozen green peas, butter, and white wine. Cook until the alcohol has been reduced. Add cooked pasta, heavy cream, and parmesan cheese. Mix until properly distributed. Add freshly ground black pepper. Cook until parmesan has melted and serve.