Stir in peas, cream, butter, reserved pasta and Broccolini, and 1/2 cup reserved pasta cooking liquid. Cook, stirring often, until sauce thickens and coats pasta, about 3 minutes. (Add additional ...

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This bacon and pea pasta recipe is made with no cream and minimal ingredients. All you need is 25 minutes of cook time, and 15 minutes of prep time to make the dish.

In a medium-sized saucepan, boil pasta. Once done, drain and set aside. In a large skillet, melt butter and sauté onions and garlic until golden brown. Add wine to deglaze the pan. Let the wine cook ...

Drain the pasta and peas and add them to the onion-bacon mixture. Lower the heat to medium and add the heavy cream. Stir well, add more cream if needed, and serve immediately.

Directions. Bring a large pot of salted water to boil. (Don’t skimp: It should taste like ocean water.) Add pasta and cook according to package instructions, 9 to 12 minutes.

Try Food Network star Sunny Anderson’s Pasta, Pancetta and Peas dish for a practically instant meal that’s as elegant as it is simple to make.

Pappardelle are the broad pasta strips, more substantial than the slimmer tagliatelle and a good choice for a pasta sauce that needs something to cling to. Don’t we all.

Peas are added. If you’re using fresh, they are added halfway through the cooking time, while frozen are added toward the end. You want the peas to still hold their shape. I think fresh peas are best ...

Meanwhile, in a 12-inch skillet, heat oil over medium heat. Stir in pancetta and cook, stirring occasionally, until starting to brown, about 4 to 6 minutes.

Add peas and shallot to drippings; cook, stirring often, until tender, about 5 minutes. Season with ¼ teaspoon of the sea salt and ¼ teaspoon of the white pepper. Remove from heat, and set aside.

Cook for roughly 2 to 3 minutes then add the drained pasta (which should still be warm) along with the herbs, pine nuts, blueberries, salt and lime juice. Toss it gently together and taste test.