• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Cookbook
  • Media
  • Recipe Index
    • Recipes by Category
    • Cultural Recipe Index
  • Podcast
  • Contact
  • The Little Ferraro Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home 禄 Green Pasta and Ham (Well…Pancetta)

Green Pasta and Ham (Well…Pancetta)

by Samantha 路 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! 

Share
Pin
Tweet
Email

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, Italian Recipes

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

Previous Post: « The Ultimate Veggie Burger and Other Confessions
Next Post: Thai Take Out-Take In! Spicy Thai Coconut Soup with Shrimp »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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!

Read More

Order My Cookbook!

The Weeknight Mediterranean Kitchen

Buy This Book Online
Buy from Amazon
Buy from Amazon Kindle
Buy from Barnes and Noble
Buy from IndieBound
The Weeknight Mediterranean Kitchen
Buy now!

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

The Little Ferraro Kitchen
A simple chard pasta recipe, Orecchiette with Swis A simple chard pasta recipe, Orecchiette with Swiss Chard, Parmesan and fresh Lemon is light and quick to make for a weeknight dinner, or for a Friday night! 

馃崑Find the recipe on my site: link in bio!
This colorful beet phyllo tart is an easy and imp This colorful beet phyllo tart  is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.
Spring pea and leek risotto is light and full of b Spring pea and leek risotto is light and full of bright flavors, including bright lemon zest, savory saut茅ed leeks, tender spinach and sweet peas.

Find the full recipe on the blog! Link in bio!

Have you made risotto before?
Happy birthday to my husband, Joe and my favorite Happy birthday to my husband, Joe and my favorite person I get to spend my life with!  @theculinarycuple 

There鈥檚 no one else I鈥檇 rather quarantine with, but can we please take a trip back to San Sebasti谩n ASAP? 

Help me wish Joe a very happy birthday @theculinarycuple !!
A Turkish staple, spinach and feta borek are delic A Turkish staple, spinach and feta borek are delicious savory pastries layered with buttery phyllo, salty feta and fresh spinach that no one can resist!

(Full recipe is in my bio link!!)
Get ready for spring dinners with this spring pizz Get ready for spring dinners with this spring pizza with pesto, grilled asparagus and fresh lemon zest and basil, that can be made on a pizza stone or outdoor grill.
A simple and impressive brunch dish, raspberry lem A simple and impressive brunch dish, raspberry lemon dutch baby pancake is full of bright lemon zest and sweet tart raspberry preserves. This been on my cooking bucket list for sometime And thanks to Bonne Maman for inspiring me to finally cross another item off the culinary bucket list.

馃崑Recipe link is in my bio!

Copyright © 2021 路 Samantha Ferraro 路 Little Ferraro Kitchen 路 All Rights Reserved 路 Privacy Policy