Farro Pasta With Peas Pancetta And Herbs Recipes

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

FARRO PASTA WITH PEAS, PANCETTA AND HERBS

Steps:

• Place a large pot of well-salted water over high heat and bring to a boil for the pasta.
• Place a large, wide skillet over medium-high heat. Add olive oil and pancetta. Let pancetta sizzle and take color, stirring, until nicely browned, with a little give, about 5 minutes. Remove pancetta with a slotted spoon and set aside.
• Start to cook the pasta, timing it to be ready just as the peas are done. Cook until pasta is quite al dente (less time than package directions indicate). Drain pasta, reserving a cup or so of pasta-cooking water.
• Leaving skillet over medium-high heat, add scallions, crushed red pepper and sage, stirring well to coat. Add 3 types of peas and season generously with salt and pepper. Cook, stirring, until firm-tender, about 5 minutes.
• Add drained pasta to vegetables in the pan, along with 1/2 cup pasta-cooking water and let simmer. Toss well with 2 wooden spoons, or tongs, and season pasta-vegetable mixture once more with salt and pepper. Add more pasta cooking water as necessary, until vegetables have softened a bit and pasta is just done.
• Turn off heat and stir in butter. Mix together lemon zest, parsley and mint, and sprinkle over pasta.
• Transfer pasta to a large, low bowl, sprinkle with ricotta salata and serve. (You might also divide the dish into individual servings.)