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1
This simple pasta can be served 2 ways, and either way will make you a super-star!
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Boil pasta in heavily salted water according to package directions until al dente.
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Reserve 1 cup of the pasta water if you are using the hot pasta version below.
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If you are going with a cool salad, just toss the water.
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Heat olive oil in a heavy skillet over medium heat, add pancetta and garlic.
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Cook until pancetta is crispy and fat has rendered, about 6 minutes.
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With a slotted spoon remove pancetta and garlic from the pan, leaving the drippings and olive oil, and set aside.
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Add chicken to skillet with olive oil & pancetta drippings, season with salt & pepper and cook through, browning each side.
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Remove chicken from skillet and chop.
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Reserve the olive oil & drippings (yes, you are going to use them later).
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Thaw peas either in the microwave or on the stove top.
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Optional but tasty: In a small skillet or in a 250 degree oven, toast the pine nuts for about 8-10 minutes.
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Youll know theyre nice and toasted when you can really start to smell them.
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Version 1: Hot Little Pasta Dish Reserve 1 cup pasta water before draining the pasta.
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After draining, add pasta back to the pot and toss with pancetta & garlic, olive oil & drippings from the skillet, chopped chicken, pesto, peas, lemon juice & reserved pasta water.
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Season with salt & pepper.
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Top with pine nuts.
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Version 2: Cool Little Pasta Salad Drain the pasta well and toss with pancetta & garlic, chicken, pesto, peas & lemon juice.
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Season with salt & pepper.
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Top with pine nuts.
