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 ...

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.

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 ...

Today I made peas, bacon and ricotta sauce. The word sauce should be used lightly, as it's not really a sauce at all, but more of an amalgamation of lovely things. I think if I made this again, I ...

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.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

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.

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.

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 ...

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.

1. Set the oven at 475 degrees. Have on hand a 9-inch square baking dish or another dish with a 2-quart capacity. 2. Halve the leeks lengthwise, discarding the root end.