Categories: Pasta
Ingredients
- 2 cups flat-leaf parsley
- 1 cup fresh mint leaves
- 1/2 cup raw pine nuts
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 2 large garlic cloves, coarsely chopped
- 1/2 cup finely grated Parmesan
- 4 oz. diced pancetta
- 12 oz. lemon-pepper pappardelle
- 1 1/4 cups frozen peas, thawed
Directions
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In a food processor, pulse the parsley, mint, pine nuts, orange juice, olive oil, lemon zest and juice, garlic and 1/2 cup Parmesan, stopping occasionally to scrape down the sides of the bowl, until a coarse puree forms. Season the pesto with salt and pepper.
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Preheat a small skillet over medium. Cook the pancetta, stirring occasionally, until crispy, 5-7 minutes. Transfer to paper towels to drain.
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Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. Add the pasta back to the pot and toss with the pesto and peas; season. Top with the pancetta. Serve with additional Parmesan.