Categories: Pasta

Ingredients

• 2 cups flat-leaf parsley
• 1 cup fresh mint leaves
• 1/2 cup raw pine nuts
• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 1 lemon, zested and juiced
• 2 large garlic cloves, coarsely chopped
• 1/2 cup finely grated Parmesan
• 4 oz. diced pancetta
• 12 oz. lemon-pepper pappardelle
• 1 1/4 cups frozen peas, thawed

Directions

1. In a food processor, pulse the parsley, mint, pine nuts, orange juice, olive oil, lemon zest and juice, garlic and 1/2 cup Parmesan, stopping occasionally to scrape down the sides of the bowl, until a coarse puree forms. Season the pesto with salt and pepper.

2. Preheat a small skillet over medium. Cook the pancetta, stirring occasionally, until crispy, 5-7 minutes. Transfer to paper towels to drain.

3. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. Add the pasta back to the pot and toss with the pesto and peas; season. Top with the pancetta. Serve with additional Parmesan.

Email to a friend | Print this recipe | Back