Creamy Basil Orecchiette with Peas & Pancetta

Craving a comforting pasta dish that’s bursting with fresh flavors? Meet your new favorite weeknight dinner: Creamy Basil Orecchiette with Peas & Pancetta from @theoriginaldish. This recipe combines tender orecchiette pasta with crisp pancetta, sweet green peas, and a silky basil cream sauce for a meal that feels special but comes together in under 30 minutes. Whether you’re cooking for family or just want to treat yourself, this vibrant, hearty pasta is sure to brighten up any table.

Ingredients

8 ounces shelled English peas

8 ounces pancetta, diced

1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil, plus more for topping

1 spring onion, thinly sliced (white & green sections separated)

6 garlic cloves, minced

½ cup heavy cream

1 cup chicken broth

1 cup packed fresh basil leaves, plus more for topping

2 tsp lemon zest

3/4 pound DeLallo Orecchiette

1 large lemon, juiced (approximately ¼ cup juice)

2 tablspoons butter

1/2 cup DeLallo Pecorino Romano, grated

Kosher salt

Freshly cracked pepper

Directions

Bring a large pot of heavily salted water to a boil. Add the peas and blanch for 6 minutes. Use a strainer to transfer the peas to a bowl of ice water. After a minute or so, drain the peas and set aside. Bring the water back to a boil.

Add the pancetta to a cold 12” stainless steel sauté pan. Turn the heat to medium. Once the pancetta starts to sizzle, cook it for 2-3 minutes before reducing the heat to low. Cook for another 3-5 minutes, or until the fat has rendered and the pancetta is crisp. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.

Pour off some of the pancetta fat, leaving just 1 tablespoon in the pan. Return the heat to medium. Add the olive oil and white part of the spring onion. Cook for 2-3 minutes, stirring often. Season with a pinch of salt. Add the green part of the spring onion and the garlic. Stir well and cook for another minute.

Pour in the cream and chicken broth. Season well with salt and lots of black pepper. Bring the liquid to a simmer. Add the peas to the sauce and simmer for about 3 minutes. Turn off the heat. Stir in the basil and lemon zest.

Drop the orecchiette into the boiling water. Stir well and cook for 1 minute less than the package’s instructions.

As the pasta cooks, transfer the sauce mixture to a blender. Blend until smooth. Add in the lemon juice and blend again. Season with salt to taste.

Wipe out the sauté pan and pour the sauce back in over low heat. Use a strainer to transfer the orecchiette to the sauce. Add the butter and pecorino. Stir as the butter and pecorino melt.

Serve the orecchiette immediately. Top with the pancetta, torn basil leaves, more black pepper, and a drizzle of extra-virgin olive oil.