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Italian·Main Course

Pancetta Primavera Rigatoni

A vibrant, non-traditional take on Pasta Primavera that swaps the usual vegetarian profile for savory, crispy pancetta. This dish features a bright, blended herb sauce and fresh spring vegetables like asparagus and peas, all tossed with short rigatoni to catch every bit of the flavorful sauce.

Prep

15m

Cook

20m

Total

35m

Serves

4

Method

  1. 01

    Unroll the pancetta and cut into uniform strips and then a dice. Prepare the vegetables by slicing the asparagus into 1/2-inch pieces and shucking the peas.

    Step 1
    Watch · 0:58
  2. 02

    Place a large pan over medium heat with a drizzle of olive oil. Add the pancetta and cook, stirring occasionally, until browned and the fat has rendered. Turn off the heat, reserve two spoonfuls of pancetta for garnish, and remove about half of the rendered fat with paper towels.

    Step 2
    Watch · 2:16
  3. 03

    Toss the green onions into the pan with the remaining fat. Turn the heat to medium-low and cook for a few minutes until softened, then turn off the heat while the pasta cooks.

    Step 3
    Watch · 3:14
  4. 04

    In a blender cup or standard blender, combine the parsley, basil, mint, garlic, lemon juice, and a splash of water. Blend until completely smooth to create the herb sauce.

    Step 4
    Watch · 3:42
  5. 05

    Cook the rigatoni in a large pot of boiling salted water. About 2 minutes before the pasta reaches al dente (around the 7-minute mark for a 9-minute pasta), add the asparagus and peas directly into the boiling water with the pasta.

    Step 5
    Watch · 4:32
  6. 06

    Using a spider strainer, transfer the pasta and vegetables directly into the pan with the onions. Turn the heat to medium-low and pour in the herb sauce. Add a generous drizzle of olive oil, a splash of the pasta cooking water, and salt to taste.

    Step 6
    Watch · 5:05
  7. 07

    Stir everything thoroughly until the sauce is heated through and the pasta is well coated. Turn off the heat and stir in the grated Pecorino cheese. Serve in bowls topped with more cheese and the reserved crispy pancetta.

    Step 7
    Watch · 5:58

From Chef John

  • “Who doesn't want to make their pasta production a little more thrilling?”
  • “When you master something like this, you're not just learning one recipe, you're learning like a hundred.”
  • “Using a spoon on a plate is a bad look.”