Pappardelle with Pancetta and Peas

Karsten Moran for The New York Times

from The New York Times

submitted by Jeanne Milligan

preparation time: about 30 to 40 minutes

serves 4

4 thick slices pancetta or bacon, cut crosswise into ¼-inch lardons (about 2 ounces)

About 2 tablespoons roughly chopped fresh basil leaves

About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves

About 2 tablespoons roughly chopped fresh mint leaves

Extra virgin olive oil

2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped

4 cups fresh sweet peas, from about 3 pounds in the pod

Salt and pepper

2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves

1 cup fresh ricotta cheese

Zest of 1 small lemon

1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons

Grated Parmesan cheese for serving

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside. Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta. Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about ¼ cup of oil. Set aside

Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and ½ cup water and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat.

Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.