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SPRING PASTA with ramp pesto, pancetta, and mini artisan lettuce salad

Time: 20 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board




Step 1: Preheat

Fill a medium-sized pot with water, add salt and bring to a boil.

Put a sauté pan over medium-high heat.

Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.

Step 2: Prep for cooking

While your pan gets hot and water boils, place a piece of paper towel on a plate or bowl and place it next to the stove.

Step 3: Cook the pancetta

Put the pancetta in the saute pan and cook until browned and crispy. Approximately 4-5 minutes, but will vary depending on the thickness of the pancetta. When the pancetta is cooked, carefully spoon the pancetta from the pan, leaving the fat in the pan, and place the pancetta on the paper towel covered plate/bowl. Reserve for later

Step 4: Cook the pasta

Once the water is boiling, add the pasta and cook for 2-3 minutes or until just al dente. Strain the pasta (reserving a small amount of the pasta water).

Step 5: Finish the pasta

-Add the Spring green sauce to the pan with the pancetta fat. Heat the sauce for about 30 seconds.

-Add the cooked pasta into the sauce and cook for another minute.

-Add the peas and cook for another minute.

Note: If the sauce seems too thick, add some of the reserved pasta water and cook it down to the desired texture.

-Add the cooked pancetta, mix together and serve with parmesan.

Step 6: Prepare the lettuce

Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.



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