1Place pancetta into a cold pan and cook until it is nice and crispy.
2Place pancetta into a cold pan and cook until it is nice and crispy.
3Place pancetta into a cold pan and cook until it is nice and crispy.
4Add a couple drops of liquid smoke to the pancetta for smokiness (optional).
5Add a couple drops of liquid smoke to the pancetta for smokiness (optional).
6Add a couple drops of liquid smoke to the pancetta for smokiness (optional).
7Add half of a large diced onion to the pan.
8Add half of a large diced onion to the pan.
9Add half of a large diced onion to the pan.
10Add three minced cloves of garlic and a tablespoon of chicken bouillon.
11Add three minced cloves of garlic and a tablespoon of chicken bouillon.
12Add three minced cloves of garlic and a tablespoon of chicken bouillon.
13Add one pound of frozen peas and four cups of warm or hot water.
14Add one pound of frozen peas and four cups of warm or hot water.
15Add one pound of frozen peas and four cups of warm or hot water.
16Once cooked down for a little bit, pull about half of your peas out and set them aside.
17Once cooked down for a little bit, pull about half of your peas out and set them aside.
18Once cooked down for a little bit, pull about half of your peas out and set them aside.
19Blend the reserved peas with an immersion blender or food processor, along with a good solid handful of basil, to create the sauce base.
20Blend the reserved peas with an immersion blender or food processor, along with a good solid handful of basil, to create the sauce base.
21Blend the reserved peas with an immersion blender or food processor, along with a good solid handful of basil, to create the sauce base.
22Add one pound of ditalini pasta to the pan with the remaining ingredients and cook until almost all the liquid is out, leaving a little liquid to loosen the sauce.
23Add one pound of ditalini pasta to the pan with the remaining ingredients and cook until almost all the liquid is out, leaving a little liquid to loosen the sauce.
24Add one pound of ditalini pasta to the pan with the remaining ingredients and cook until almost all the liquid is out, leaving a little liquid to loosen the sauce.
25Pour the blended pea and basil mixture over the pasta and peas.
26Pour the blended pea and basil mixture over the pasta and peas.
27Pour the blended pea and basil mixture over the pasta and peas.
28Add a generous amount of Parmesan and mix well.
29Add a generous amount of Parmesan and mix well.
30Add a generous amount of Parmesan and mix well.
Ingredients
pancetta
pancetta
pancetta
2 drops liquid smoke
2 drops liquid smoke
2 drops liquid smoke
0.5 large onion diced
0.5 large onion diced
0.5 large onion diced
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
1 tablespoon chicken bouillon
1 tablespoon chicken bouillon
1 tablespoon chicken bouillon
1 pound frozen peas
1 pound frozen peas
1 pound frozen peas
4 cups warm or hot water
4 cups warm or hot water
4 cups warm or hot water
1 pound ditalini pasta
1 pound ditalini pasta
1 pound ditalini pasta
1 handful basil
1 handful basil
1 handful basil
Parmesan
Parmesan
Parmesan
Equipment
cold panimmersion blenderfood processor
Tips
You can skip liquid smoke if you don't like it or use bacon instead of pancetta.
You can dice the onion finer if desired.
Blend half of the cooked peas with basil to create a thick and creamy sauce base.
Cook until almost all liquid is out, leaving a little to loosen the sauce.
Add cream to the peas/onions when blending to make it blend easier (viewer tip).