Ingredients:

  • Short Pasta (e.g., Ditalini, Orecchiette, Pipe Rigate), 12 oz (340 g)
  • Coarse Sea Salt, As needed for pasta water
  • Extra Virgin Olive Oil, 2 tbsp (30 ml)
  • Pancetta, diced, 3 oz (85 g) (optional)
  • Shallots (or Spring Onions/Scallions), 2 medium (100 g), finely minced
  • Garlic, 2 cloves (10 g), finely minced
  • Dry White Wine (e.g., Pinot Grigio), 1/4 cup (60 ml)
  • Vegetable or Chicken Stock, warm, 1/2 cup (120 ml)
  • Frozen Peas (Petits Pois), 14 oz (400 g)
  • Unsalted Butter, cold and cubed, 2 tbsp (30 g)
  • Parmigiano Reggiano, freshly grated, 1/2 cup + extra for serving (50 g)
  • Fresh Mint or Basil, roughly chopped, 2 tbsp (5 g)
  • Black Pepper, To taste

Instructions:

  1. Prepare the Water and Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, subtracting 2 minutes from the suggested time (for very al dente). Before draining, reserve 1.5 cups (360 ml) of the starchy pasta water.
  2. Build the Flavour Base (Soffritto): While the pasta cooks, heat the olive oil in the large pan over medium heat. If using, add the diced pancetta and sauté until crispy (4–5 minutes). Remove and reserve the crispy bits, leaving the rendered fat in the pan. Reduce heat to medium-low. Add the minced shallots and a pinch of salt. Cook gently until softened (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with the white wine, reducing the liquid by half.
  3. Blanch Peas: Add the frozen peas and the warm stock to the sauce pan. Bring to a simmer and cook for 2 minutes until the peas are bright green. Remove about one-third of the cooked peas using a slotted spoon and transfer them to a high-speed blender.
  4. Create the Pea Purée: Add 3/4 cup (180 ml) of the reserved starchy pasta water to the blender with the peas. Blend on high until completely smooth and vibrant green. This purée will form the creamy sauce base.
  5. Combine and Finish: Drain the al dente pasta and immediately transfer it to the pan containing the remaining whole peas and sauce base. Pour the pea purée over the pasta. Toss vigorously over medium heat. Add the cold, cubed butter and the grated Parmesan cheese. Continue to toss rapidly until the sauce is glossy and creamy, adding reserved pasta water a splash at a time as needed. Taste and adjust seasoning with salt and plenty of freshly cracked black pepper.
  6. Serve: Transfer immediately to warm bowls. Garnish with the reserved crispy pancetta (if using) and the fresh mint or basil. Serve immediately with extra Parmesan passed at the table.