{"id":835,"date":"2017-07-14T08:00:47","date_gmt":"2017-07-14T08:00:47","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=835"},"modified":"2019-03-23T18:41:32","modified_gmt":"2019-03-23T18:41:32","slug":"pasta-ribbons-with-peas-pancetta-pesto","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/pasta-ribbons-with-peas-pancetta-pesto\/","title":{"rendered":"Pasta Ribbons with Peas, Pancetta & Pesto"},"content":{"rendered":"

\"pancetta
\nThe combination of salty pancetta, mild shallots, white wine, cream, fragrant basil pesto, sweet peas and sharp Parmesan cheese makes a luscious pasta dish. The ingredients used in this dish are some (of many) important ones that are the heart of good Italian cooking. As someone who really appreciates a good Italian pasta dish, I have to say this is one of my favourites. It\u2019s simple and sophisticated and beats any pasta dish served in most Italian restaurants.<\/p>\n

Pasta ribbons are a long cut pasta with curly edges, often called \u201cfettucce ricce\u201d or \u201criccia\u201d. They are exceptionally pretty and fun to eat but feel free to substitute it with another type of pasta such as penne, rigatoni or fusilli.<\/p>\n

Ask the server at your deli meat counter to cut three \u00bc\u201d to \u00bd\u201d thick slices of pancetta which you can dice for this recipe. Be cautious with the addition of salt in this recipe as the pancetta and Parmesan cheese are plenty salty and flavourful enough.<\/p>\n

I happen to make my own pesto and freeze it in small portions in ice cube trays so I have pesto conveniently on hand to add to recipes such as this one. But if you don\u2019t make your own, then store-bought pesto works just fine too!
\"pea<\/p>\n

I\u2019ve been making this pasta dish for a lot of years since it\u2019s so popular with my family and friends and always gets rave reviews.  My original recipe used to use full fat 35% cream which made the pasta dish really rich. I fully support a little indulgence here and there, but now replacing the 35% full-fat cream with reduced fat 10% or 18% cream is the perfect compromise. The end result is still a decadent and creamy dish.<\/p>\n

The pasta is best served within a few minutes of being done as the sauce thickens quickly. Be sure and save some of that extra starchy pasta water to add to the pasta to loosen it if necessary.<\/p>\n

Easy and quick enough to pull off on any weeknight, this recipe makes a winning meal that everyone will enjoy.<\/p>\n

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Pasta Ribbons with Peas, Pancetta & Pesto<\/h2>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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