Name: Green Pea and Corn Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 375 g pasta, of your choice (see note); 2 ears corn, uncooked; 60 g pancetta, finely chopped; 1/4 cup (60 ml) olive oil; 1 small onion, finely chopped; 1 cup (250 ml) frozen peas; 1/4 cup (60 ml) butter; Grated zest and juice of 2 limes; Salt and pepper

Ingredients

375 g pasta, of your choice (see note)
2 ears corn, uncooked
60 g pancetta, finely chopped
1/4 cup (60 ml) olive oil
1 small onion, finely chopped
1 cup (250 ml) frozen peas
1/4 cup (60 ml) butter
Grated zest and juice of 2 limes
Salt and pepper

Preparation

In a large pot of salted boiling water, cook the pasta until al dente. Set aside 60 ml (1/4 cup) of the pasta cooking water. Drizzle olive oil over the pasta to prevent them from sticking. Keep warm.
With a serrated knife, shell the corn.
In a saucepan, brown the pancetta in the oil. Add the onion and cook until tender. Add the peas, corn, reserved cooking water, butter, lime zest, and juice. Cook gently for about 5 minutes or until the corn is cooked. Adjust the seasoning. Add the pasta and toss to heat through. If desired, serve with Parmesan cheese.

Note from Ricardo

To accentuate the play of yellow and green, I suggest you cook half plain pasta and half spinach pasta.

Green Pea and Corn Pasta

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note