Pasta with Broccolini, Peas, and Bacon Lardons

Delightful Spring Pasta with Creamy Broccolini and Sweet Peas

This vibrant pasta dish combines the irresistible flavors of fresh peas, luscious cream, and aromatic herbs to create a springtime masterpiece. With its unique wheel-shaped pasta, known as ruote pazze, this recipe promises to bring joy to your dining table. Here’s how to whip up this culinary delight!

Ingredients

• 8 ounces uncooked ruote pazze pasta
• 1/2 pound Broccolini, chopped into 1- to 2-inch florets
• 1 tablespoon olive oil
• 6 ounces pancetta, diced
• 1 large leek, sliced thinly (white and light green parts only)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 1 cup fresh or frozen sweet peas
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 3 ounces grated Parmesan cheese
• 1/2 cup finely chopped tender herbs (like chives, dill, and parsley)
• 1 teaspoon fresh lemon zest, plus extra for garnish
• 1 tablespoon fresh lemon juice
• 1 to 2 balls of burrata cheese or 1 cup ricotta cheese

Preparation Steps

Start by bringing a large pot of salted water to a vigorous boil. Toss in the ruote pazze pasta and cook according to the package instructions until al dente, which typically takes about 8 minutes. During the last 2 minutes of cooking, add the Broccolini to the pot. Remember to reserve 1 cup of the pasta cooking liquid before draining the pasta and Broccolini together.

In a spacious skillet, heat the olive oil over medium-high heat. Add the pancetta and cook it, stirring frequently, until it becomes crispy and golden, around 8 to 10 minutes. Once done, transfer the pancetta to a paper towel-lined plate to drain, while keeping the flavorful drippings in the skillet.

Next, introduce the sliced leek, minced garlic, kosher salt, and crushed red pepper flakes to the drippings in the skillet. Stir occasionally for about 4 to 5 minutes until the leek becomes tender and slightly browned.

Lower the heat to medium-low and mix in the peas, heavy cream, butter, the drained pasta, and the reserved Broccolini along with 1/2 cup of the reserved cooking liquid. Stir frequently until the sauce thickens and coats the pasta, roughly 3 minutes. If it seems too thick, feel free to add more liquid gradually.

Once removed from the heat, fold in the grated Parmesan cheese, chopped herbs, lemon zest, and lemon juice, along with the cooked pancetta. To serve, generously tear burrata over the pasta and sprinkle with additional herbs and lemon zest for a fresh finish.

Serving Suggestions

This creamy pasta pairs beautifully with a refreshing green salad drizzled with lemon vinaigrette and crusty bread for a complete meal. Embrace the flavors of spring with every bite!

Fun Fact: Broccolini

Did you know that Broccolini is a delightful cross between broccoli and Chinese broccoli? Created in Japan during the 1980s, this veggie is less bitter than its broccoli rabe relative and offers a sweet, tender crunch. It can be charred, steamed, or sautéed to perfection.

Can I Substitute the Pasta Shape?

Absolutely! If you can't find ruote pazze, other similar shapes such as rotelle, small shells, or even spiral-shaped rotini will work splendidly with the meaty components and creamy sauce, creating a delicious dish no matter the pasta type.

Pro Tip

If fresh peas are not available, frozen peas are an excellent alternative and will still deliver that sweet burst of flavor. Elevate this dish further by pairing it with a light floral white wine, such as Pieropan Soave Classico, for an added touch of elegance.