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    Home » Dinner Recipes

    Green Pasta and Ham (Well…Pancetta)

    Published: Feb 15, 2012 · Modified: May 1, 2012 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

    This is one of those days where simplicity and quick dinners turns into something deliciously surprising. I wasn’t even planning on writing about this, but Joe did such a good job, I just had to snap some quick photos.
    And I have to say, I’m not the only June Cleaver in this kitchen…nope…Joe can throw down some apron-handling, lemon juggling, pasta magic too. And after a long day and late classes, you want something good (and preferrably with carbs),quick, not too heavy and FULL of flavor.
    Success.
    So here is what Joey created.
    Ingredients:
    1/2 lb Spinach Pasta (or other)
    8 oz Pancetta, chopped2ts
    2 garlic cloves, chopped
    Few stalks of swiss chard, roughly chopped
    Small bunch of asparagus, cut in 1/2 or 1/3 on a diagnol
    1 tsp red pepper flakes
    1/2-1c freshly grated Parmigiano
    Olive oil for drizzling
    Salt and pepper, to taste
    Method:
    1) Start by boiling your water and cooking pasta. Reseve 1 cup of pasta water. 
    2)In a large heated skillet, drizzle about 2tsp of olive oil in pan and cook pancetta until browned.
    When done, remove pancetta and set on a seperate plate.
    3) In same pan, add swiss chard, asparagus, red pepper flakes and salt and pepper.
    *Joe likes both the leaves and stems. So strim just the ends of the stem off and chop the stem in small pieces.
    *Add more oil if needed.
    Cook vegetables for about 5 minutes until they are tender and bright green.
    4) When vegetables are done, add pancetta back in the pan and lower the heat.
    5) Grate about 1/2-1c of freshly grated Parmigiana cheese and add to pan.
    5) When pasta is done, drain and add pasta directly to pan. Add about 1/4 cup of starchy pasta water to pan and wix well. If you think its too dry, add more.
    What I love about this dish is that everything happens in one pan..how easy is that? Asparagus and chard are earthy and snappy. The pancetta and parmigiana introduced a perfect salty bite. This will deffinitely be our go-to meal on long days.
    Enjoy! 

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    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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