Peas are one of the most classic spring vegetables, and Lumigiano, in the Vicentino, is renowned for its peas. It comes as no surprise that tagliatelle with peas is Lumigiano's signature dish. To serve 4 you'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- A scant pound (400 g) tagliatelle
- 2 pounds (900 g) unshelled peas (this will be about a pound, shelled)
- Beef or chicken broth
- 6 ounces (150 g) onion, minced
- Unsalted butter
- 2 ounces (50 g) pancetta, minced
- Olive oil
- A medium bunch of very fresh parsley
- Freshly grated Parmigiano or Vezzena (a local cheese)
- Salt and pepper to taste
- A clove of garlic
Preparation:
Begin by shelling the peas and washing them. Finely mince the pancetta, onion, garlic, and sauté the mixture in three tablespoons of butter and three of olive oil until the onion is translucent and begins to turn gold. Add the peas, mix gently, and simmer for 15 minutes adding a few tablespoons of broth every now and again to keep the pot from drying out. When the peas are cooked, check seasoning.
In the meantime, bring pasta water to a boil, salt it, and cook the tagliatelle. Turn them out into a heated serving bowl, season the with the peas, stir in a tablespoon or two of butter and the cheese, and serve at once.
A wine? Red, Cabernet dei Berici.
Yield: 4 servings tagliatelle with peas.
In the meantime, bring pasta water to a boil, salt it, and cook the tagliatelle. Turn them out into a heated serving bowl, season the with the peas, stir in a tablespoon or two of butter and the cheese, and serve at once.
A wine? Red, Cabernet dei Berici.
Yield: 4 servings tagliatelle with peas.
