Spring Pasta

Spring is here and it’s getting hotter in Florida! When it gets hotter, the food has to get a little lighter. Instead of my pasta with meat sauce or meatballs, I like to add more veggies. One of my favorite side dishes of all time is peas and onions. When I have no fresh veggies in my fridge that is my go to. Sometimes I add it to pasta or rice and it is delicious. I took my fav, peas and onions and added a lot of other great ingredients and tossed it with pasta. OMG. This dish is really tasty and one of my family’s favorite meals.

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I cook dinner almost every night. There are a few items that I can not live without.

Large Pot: I use this to boil pasta or to make sauce and soup.
Saute Pan: I use this to saute veggies and make a quick crushed tomato sauce.
Wooden Spoons: I can’t get enough of these…

Spring Pasta

Servings: 6
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Ingredients

2 tablespoons of olive oil
1 package of mushrooms, sliced
1 onion sliced thin
4 oz. package of diced pancetta
Splash of low sodium chicken broth
1 bag of frozen baby sweet peas
Salt and pepper
2 pounds of pasta (I prefer shells or bowties)
Grated pecorino romano cheese

Directions

Heat olive oil over medium heat in a deep saute pan.
Add mushrooms and onions and cook until all the juices from the mushrooms evaporate and the mushrooms and onions are browning.
Add pancetta and cook for about 5 minutes.
Remove from the heat and add the chicken broth. Scrape the pan with a wooden spoon.
Return to the heat and add the peas. Season with salt and pepper. Cook until peas are heated through.
Set aside.
Bring a pot of salted water to a boil. Cook pasta according to directions on the box. Save some pasta water if needed to moisten the pasta in the end.
Combine the veggies and the pasta.
Drizzle with olive oil and top with grated pecorino romano.