English Pea Cavatelli

1. 1

   Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).

2. 2

   Puree peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.

3. 3

   In a saute pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.

4. 4

   While cooking the pancetta, boil the pasta to perfect al dente.

5. 5

   Strain pasta and toss with the crispy pancetta on a low flame.

6. 6

   Add the pea puree, cauliflower and two tablespoons of water and cook for 3-5 minutes stirring constantly (cook until puree evenly coats the pasta like a sauce).

7. 7

   Turn off the heat and toss with freshly grated pecorino.

8. 8

   Garnish with watercress and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.