Trying to figure out a simple yet meaningful way to celebrate Mother’s Day this year? Consider bringing Mom a bottle of our finest Private Reserve Chardonnay and spend some time together making this luxurious pasta from Beringer Vineyards’ Executive Chef, David Frakes. You’ll not only enjoy a memorable meal but possibly even start a new family tradition.
English peas have a short growing season in Spring and early Summer. Look for shiny and firm pods, avoiding any that are pale green or yellow, or those that have a dry or wilted appearance. Frozen “petite peas” are a perfectly fine, time-saving alternative.
DIRECTIONS
In a generously sized pot, begin boiling salted water for pasta.
If using fresh peas, remove them from their pods and place in a bowl. Bring a small pot of salted water to a boil. Add peas and blanch quickly, until bright green and tender, 1-2 minutes. Transfer to an ice bath, then quickly drain and set aside.
Melt butter in a large frying pan over low heat. Add pancetta and cook until golden brown and tender. Add peas and cook for another 1-2 minutes. Turn off heat and reserve.
Begin to cook pasta per instructions.
In a separate pan, bring the chicken stock and cream to a boil. Season with salt and pepper and cook gently for about 3 minutes, until sauce has slightly reduced. Pour over the peas and pancetta.
When pasta is ready, drain—reserving about 1/8 cup of the cooking water. Add the pasta and reserved pasta water to the pea, pancetta, and sauce mixture, tossing well over very low heat until the pasta is well coated with sauce. Add herbs and lemon zest and stir to incorporate. Taste and season as needed with salt and pepper. Garnish with grated Parmesan, chives, and toasted pine nuts.
Serves 4
Beringer Vineyards
Executive Chef, David Frakes