English Pea Cavatelli

"Hand made cavatelli tossed in a creamy english pea and mint sauce served with crispy pancetta, black pepper and freshly shaved pecorino romano. This recipe is part of the Kitchensurfing "Spring in Italy" menu: www.kitchensurfing.com/menus/spring-in-italy-52f449116a4d6a5505000032."
 
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photo by kbryden1 photo by kbryden1
photo by kbryden1
Ready In:
1hr 10mins
Ingredients:
9
Serves:
4
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ingredients

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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.

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