Angel Hair Pasta and Peas
Angel Hair Pasta and Peas is a quick and elegant dish that blends delicate pasta with savory pancetta, sweet peas, and a touch of garlic and cheese. This light yet satisfying meal is perfect for weeknights when you want something fast, flavorful, and made with pantry staples.
Why People Will Love This Recipe:
Simple and Fast: Ready in under 30 minutes with minimal prep.
Light but Comforting: A satisfying balance of crispy pancetta, silky pasta, and bright peas.
Versatile: Easy to customize with different proteins, veggies, or pasta types.
Family-Friendly: Familiar flavors that appeal to both kids and adults.
Impressive Yet Easy: Elegant enough for guests, simple enough for a casual dinner.
Key Ingredients Overview:
Angel Hair Pasta: Light and delicate, it cooks in just a few minutes and pairs beautifully with quick sauces.
Pancetta or Thick-Cut Bacon: Adds rich, salty depth and a satisfying crunch.
Olive Oil, Shallots, and Garlic: Create a fragrant, flavorful base.
Cooked Peas (or Edamame/Snap Peas): Add freshness, sweetness, and color.
Pecorino Cheese: Sharp and salty, it finishes the dish with bold flavor.
Salt & Pepper: Essential for balancing the entire dish.
Angel Hair Pasta and Peas
Ingredients
1 pound angel hair pasta
3-4 slices pancetta or thick-cut bacon, cut into lardoons
3 tablespoons Fustinis Robust SELECT olive oil
1 shallot, sliced
2 garlic cloves, minced
1 cup cooked peas (or Edamame, snap peas or snow peas)
grated Pecorino cheese
salt and pepper to taste
Instructions:
Cook the pasta:
Bring 3 quarts of water to a boil in a large pot.
Add a generous handful of salt.
Add the angel hair pasta and cook for about 4 minutes, or until just al dente.
Reserve some pasta water, then drain the pasta.
Cook the pancetta or bacon:
Meanwhile, in a large skillet over medium heat, cook the pancetta (or bacon) until the fat renders and the pieces turn golden and crisp.
Sauté aromatics:
Add the olive oil and sliced shallot to the pan.
Cook for 2–3 minutes until the shallots are soft and fragrant.
Add the minced garlic and sauté for 1 more minute, being careful not to brown it.
Add the peas:
Stir in the cooked peas (or edamame/snap peas/snow peas) and cook until heated through, about 1–2 minutes.
Combine and serve:
Add the cooked pasta to the skillet and toss everything together.
If the mixture looks dry, splash in a bit of the reserved pasta water to loosen it.
Sprinkle with grated Pecorino cheese, season with salt and black pepper to taste, and serve warm.
Important Notes for Angel Hair Pasta and Peas:
Don’t Overcook the Pasta:
Angel hair cooks very quickly (about 4 minutes or less).
Overcooked angel hair becomes mushy, so watch it closely and drain as soon as it’s al dente.
Save Some Pasta Water:
Before draining, scoop out ½ cup of pasta water.
The starch in it helps emulsify the sauce and brings the whole dish together if it feels dry.
Use High-Quality Olive Oil:
Since the recipe is so simple, the flavor of your olive oil makes a big impact.
Choose a robust, fruity oil if possible for added depth.
Choose Your Greens Wisely:
If using alternatives to peas (like snap peas, snow peas, or edamame), blanch or sauté them briefly before adding to keep their texture and color bright.
Cook Pancetta or Bacon Until Crisp:
This adds texture and enhances flavor throughout the dish.
If using bacon, thick-cut is best to mimic pancetta’s chew.
Add Cheese Off the Heat:
Toss in Pecorino cheese after the skillet is off the heat to prevent clumping and preserve its creamy texture.
Balance with Lemon (Optional):
A quick squeeze of lemon juice or zest at the end can brighten the dish and cut through the richness of the pancetta and cheese.
Make It Vegetarian:
Skip the pancetta or bacon and add sautéed mushrooms or toasted pine nuts for a satisfying vegetarian twist.
Serving Tip:
Serve immediately, as angel hair can dry out quickly.
If needed, refresh with a splash of olive oil or pasta water just before serving.
Nutrition Information
(Approx. per serving – 6 servings):
Calories: ~410 | Protein: ~14g | Fat: ~16g | Carbohydrates: ~50g | Fiber: ~3g | Sodium: ~480mg
Frequently Asked Questions:
Can I use another pasta besides angel hair?
Yes. Spaghetti, linguine, or capellini are great substitutes—just adjust cook time accordingly.
Can I make this vegetarian?
Absolutely. Omit the pancetta or replace it with sautéed mushrooms for a savory, meat-free version.
Is this dish good for leftovers?
It’s best fresh, but leftovers can be reheated gently with a splash of water or olive oil.
Can I use edamame or snap peas instead of regular peas?
Yes—edamame adds protein, and snap peas offer a crunchy contrast.
What can I serve with this dish?
It pairs well with a green salad, crusty bread, or a light lemon vinaigrette dressing.
Can I cook the pasta and pancetta at the same time?
Yes! Cook the pancetta while the pasta water boils—it makes the most of your time.
Should I salt the pasta water heavily?
Yes, it should taste like the sea. This seasons the pasta from the inside out.
How do I prevent the pasta from clumping?
Toss it into the pan immediately after draining and stir it with the oil and other ingredients.
Can I add more vegetables?
Definitely. Try spinach, asparagus tips, or zucchini for more variety.
Can I make it spicy?
Yes—add a pinch of crushed red pepper flakes when sautéing the garlic.