Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1/3 pound meaty pancetta or mild-flavored bacon
  • chopped
  • 1 bunch green Vidalia
  • spring onions or 2 leeks
  • whites and greens chopped
  • 4 cloves garlic
  • thinly sliced
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock or reserved starchy cooking water from pasta
  • 2 cups fresh or organic frozen peas
  • defrosted
  • 1 pound bucatini
  • 1 bunch escarole or spring lettuces
  • coarsely chopped
  • Juice of 1 small lemon
  • 1 cup loosely packed combination mint and flat-leaf parsley
  • chopped
  • Freshly grated Pecorino
  • to serve

Instruction

  • Bring a pot of water to a boil for the pasta
  • Heat a large skillet with olive oil, 3 turns of the pan, over medium-high heat
  • Add pancetta or bacon and render 2-3 minutes; add onions and garlic, season with salt and pepper and stir 2-3 minutes more
  • Add wine and reduce heat to a simmer
  • Drop pasta in liberally salted water
  • When pasta has been cooking 5-6 minutes, add stock or pasta water and peas to sauce and heat through
  • Wilt in greens and season with salt and pepper
  • Drain pasta
  • Add lemon juice and pasta to sauce and toss with herbs
  • Adjust salt and pepper to your taste and serve topped with Pecorino