Smashed Pea and Pancetta Penne

Eating your peas is easy with this time saving recipe that features ZENB Penne Pasta and smoky pancetta. This dish will curb your saltiness craving, but is low in calories, low in fat and a good source of fiber.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 ounce pancetta, cut into 1/4-inch cubes (about ¼ cup)
• 1 small shallot, minced
• 2 cups fresh or frozen peas
• 1/2 cup part-skim ricotta
• 1 tablespoon chopped fresh parsley
• 1 tablespoon toasted pine nuts
• 1 teaspoon olive oil infused with lemon + cracked pepper

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup of pasta cooking water; drain.

2.

Meanwhile, heat large skillet on medium-high heat. Add pancetta; cook 2-3 minutes, stirring occasionally, until crisp. Transfer to clean plate.

3.

Reduce heat to medium. Add shallots to same skillet. Cook 1-2 minutes, until tender. Stir in peas; cook 1-2 minutes, stirring occasionally, until heated through. Mash peas with fork or potato masher.

4.

Reduce heat to medium-low. Stir in ricotta and reserved pasta water. Cook 1 minute until sauce forms. Add pasta; toss gently until evenly coated. Sprinkle with reserved pancetta, parsley and pine nuts. Drizzle with olive oil before serving.