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Gemelli with Pancetta and Peas (Gemelli con Pancetta e Piselli)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: Red

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Ingredients

1 tbsp.extra virgin olive oil
2-1/2 oz.pancetta, chopped
1 cupchopped onion
1 clovegarlic, minced
1 tbsp.flour
2 cupsmilk
1 (10 oz.) packagefrozen peas, thawed
1-1/4 cupfreshly grated Parmigiano Reggiano cheese, divided
1/3 cupchopped fresh basil
1/4 cuphalf & half
1/4 tsp.salt
1/2 tsp.freshly ground black pepper
1 (16 oz.) boxBARILLA Gemelli


HEAT oil in large skillet over medium heat. Add pancetta and cook 2 minutes or until lightly browned, stirring occasionally. Remove pancetta from skillet; set aside.
ADD onion and garlic to skillet; sauté 3 to 4 minutes. Stir in pancetta and flour. Gradually add milk, whisking until blended and slightly thickened, about 3 to 4 minutes. Remove from heat.
ADD peas, 1 cup cheese, basil, half and half, salt and pepper.
COOK Gemelli according to package directions; drain and return to pot.
ADD sauce mixture to hot Gemelli and toss. Transfer to serving platter; sprinkle with remaining cheese



Stir in 1 teaspoon grated lemon peel before serving. If sauce is too thick, add additional milk or half & half.


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