Lemon Pasta Pronto

Lemon Pasta Pronto

from foodnetwork.com
25 min
1 servings

Get Lemon Pasta Pronto Recipe from Food Network

Ingredients

  • Pasta and Sauce:
  • Kosher salt
  • 1 pound orecchiette
  • 1 stick (8 tablespoons) salted butter
  • 3/4 cup pancetta cubes
  • 1 teaspoon fresh thyme, minced
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 2 lemons, zested and juiced
  • 2 cups frozen peas, thawed
  • 3/4 cup heavy cream
  • 1 cup grated Pecorino
  • Pangrattato (Crispy Crumbs):
  • 2 tablespoon olive oil
  • 1/2 cup panko breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
  • 1 teaspoon fresh thyme, minced

Directions

  1. 1

    For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.

  2. 2

    Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.

  3. 3

    For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.

  4. 4

    Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.

  5. 5

    Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.