Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Hand made cavatelli tossed in a creamy english pea and mint sauce served with crispy pancetta, black pepper and freshly shaved pecorino romano. This recipe is part of the Kitchensurfing "Spring in Italy" menu: www.kitchensurfing.com/menus/spring-in-italy-52f449116a4d6a5505000032.

Ingredients Nutrition

Directions

  1. Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).
  2. Purée peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
  3. In a sauté pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
  4. While cooking the pancetta, boil the pasta to perfect al dente.
  5. Strain pasta and toss with the crispy pancetta on a low flame.
  6. Add the pea purée, cauliflower and two tablespoons of water and cook for 3-5 minutes stirring constantly (cook until purée evenly coats the pasta like a sauce).
  7. Turn off the heat and toss with freshly grated pecorino.
  8. Garnish with watercress and serve.