English Pea Cavatelli

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement