Pasta and peas is a springtime classic. Like all simple dishes, it lends itself to dozens of variations. Some prefer it vegetarian while others throw in a few crispy cubes of pancetta. Well, we like them all and then some, and we've listed some simple ideas below. These are to be done by eye so there are no precise measurements, though the subsequent selection of pea-centric recipes is more precise. Brighten up your spring table with one (or even all) of them.
With cream
A little bit of cream, either the standard of light version, adds a smooth, luscious texture to the final result. You can offset the richness by adding a few cubes of prosciutto cotto (or ham). Add the prosciutto first, mixing it in while cooking before adding warm cream.
With leeks
Adding leeks to pasta and peas ups the dish's game. As leeks are rather potent, you can prevent their flavor from overpowering the other ingredients by “overcooking” the leeks. Chop and place them in a non-stick pot with vegetable broth until very soft. Once cooked, blend in a standard blender or with a hand blender before incorporating them into pasta and peas – add toward the end of cooking and mix. To soften the dish's flavor, finish with a sprinkling of Pecorino and ground black pepper.
With pancetta (or guanciale)
Smoked or not, pancetta, salt-cured pork belly salami, adds a lovely porky dimension. Brown it well in a pan first – no need to drizzle with oil first as it will start to release fat in which it will cook. Once browned, add peas that have been boiled and drained. Mix with the pasta (short pasta varieties are best in this case) and complete with a sprinkling of grated Parmigiano. You can also use guanciale, salt-cured pork jowl or cheeks, in place of the pancetta.
Here are five more recipes featuring pasta and peas.