Name: English Pea Cavatelli
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups shelled English peas; 1 cup coconut milk; 4 -6 fresh mint leaves; 1 1/2 lbs pancetta (small, diced); 1/4 head cauliflower (sliced into thin florets); pecorino romano cheese; watercress (optional); 8 ounces fresh cavatelli (preferred) or 8 ounces dry linguine; salt

Recipe by kbryden1

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English Pea Cavatelli created by kbryden1

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.

Ready In:: 1hr 10mins
Serves:
Units:

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ingredients

1 ¹⁄₂ cups shelled English peas
1 cup coconut milk
4 -6 fresh mint leaves
1 ¹⁄₂ lbs pancetta (small, diced)
¹⁄₄ head cauliflower (sliced into thin florets)
pecorino romano cheese
watercress (optional)
8 ounces fresh cavatelli (preferred) or 8 ounces dry linguine
salt

directions

Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).
Purée peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
In a sauté pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
While cooking the pancetta, boil the pasta to perfect al dente.
Strain pasta and toss with the crispy pancetta on a low flame.
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).
Turn off the heat and toss with freshly grated pecorino.
Garnish with watercress and serve.

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RECIPE MADE WITH LOVE BY

@kbryden1

"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."

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photo by kbryden1

4/8/2014

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creation by kbryden1

4/8/2014

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.