MINNEAPOLIS — Early summer in Minnesota is often when it’s just beginning to feel like spring. While 2024 has been a little more unpredictable, weather-wise, this springtime recipe — Orecchiette With Peas, Pancetta and Herbs — is so satisfyingly delicious that I think you’ll enjoy it no matter what Mother Nature has in store.
Pasta and peas (pasta e pisseli) are a classic Italian duo. While typically served in brothy soup form, the dish varies depending on the region and the cook.
My recipe takes inspiration from its Italian cousin but is more pasta than soup.
It starts with pancetta, Italian dry-cured pork belly that tastes similar to bacon but without the smokiness. If you prefer, bacon makes a great substitute.
Leeks are added and slowly sautéed to draw out their sweetness before being combined with cream, stock, garlic and lemon zest. The mixture is reduced slightly before a generous handful of fresh herbs, cheese and a splash of fresh lemon juice finish off the sauce. Cooked pasta and peas complete the dish.