April 11, 2023
Penne Alle Sei “P” Recipe
There are a variety of Italian pasta recipes featuring multiple P’s. This is one of our favorites. Especially in spring when fresh shelling peas grace farmers markets and store shelves. Quick enough for a weeknight dinner, yet tasty and elegant enough for a dinner party, the skillet sauce comes together as the penne cook. The crowd-pleasing combo of crisp pancetta and fresh sweet peas gets a healthy flavor boost from toasted pistachios, which add texture and make a colorful garnish. Use a crisp Pinot Grigio, and after a splash for the pasta, you will have plenty remaining to serve with this refreshing spring meal.
Penne Alle Sei “P” Recipe
4 servings
Ingredients
Kosher salt
1 package Rustichella d’Abruzzo Penne Rigate
4 oz. raw pistachios
2 Tbsp extra-virgin olive oil
4 oz. pancetta (or prosciutto), cut into ¼-inch cubes
2 cups fresh sweet peas (or frozen)
½ cup pinot grigio
½ cup freshly grated Parmigiano-Reggiano, plus more for garnish
Freshly grated black pepper
Instructions
Heat oven to 350°F. Bring a large pot of aggressively salted water to boil.
Toast the pistachios on a sheet pan for 6 minutes. Remove toasted pistachios from oven, salt lightly, and chop fine. Set aside.
Cook the pasta until al dente.
While the pasta cooks, warm the olive oil in a wide skillet over medium-high heat. Sauté the pancetta until crisp at the edges, 4–5 minutes.
Add the peas to the skillet and toss to coat in fat. Stir in the wine and cook until peas are firm-tender, about 5 minutes.
Drain the pasta, reserving ½ cup of the cooking water. Add the penne to the skillet along with the reserved cooking water. Sauté for 1–2 minutes, stirring frequently. Remove from heat when the sauce begins to thicken and stick to the pasta.
Add grated parmesan, half the pistachios, salt and freshly grated black pepper to taste. Stir to mix evenly.
Transfer to serving bowl and top with the remaining pistachios. Serve with additional grated Parmigiano-Reggiano.
