A Preview of My NECC Course!

I mentioned in an earlier post that I'm teaching at NECC this fall. Here's a preview of my recipes. The idea with this recipe is to use the long cut fusilli rather than the traditional short cut version.

This photo shows tri-color fusilli. This would work well in the recipe. If not, regular fusilli will be just fine.



Fusilli with Artichoke Hearts, Pancetta, Peas & Fresh Herbs

Ingredients

1 lb. long cut fusilli pasta
1/4 lb. pancetta, cut into small cubes
1 can artichoke hearts, halved
2 cups frozen peas
5 cloves thin sliced garlic
2 tbsp. chopped fresh basil
Salt & pepper to taste
1/4 cup extra-virgin olive oil
2 tbsp. canola oil
2 tbsp. grated parmesan cheese

Shaved parmesan cheese
Hot red pepper flakes

Directions

First, put a large pan of salted water on to boil. This will ensure that it's boiling by the time you're done preparing the rest of the ingredients.

Cut the pancetta into cubes and place in a saute pan with 1 tsp. of the canola oil. Saute over medium heat for 5-7 minutes, then remove the pancetta and set aside. Reserve the pan "as is" for later.

Place the sliced artichoke hearts on a cookie sheet, brush with canola oil, season with salt & pepper and sprinkle with grated parmesan cheese. Place under the broiler for about 5 minutes or until slightly charred. Remove and set aside.

Defrost the frozen peas and set aside. The best way to do this is in the microwave to keep the peas from being over cooked and becoming mushy.

By now, the water should be boiling. Add the fusilli and, once it has settled into the water, stir to prevent clumping. The fusilli should be "al dente." This usually takes about 7-9 minutes. Frankly, I allow it to boil for several minutes, then reduce the heat to very low and allow it to cook the rest of the way by "sitting" in the hot water.

While the pasta is cooking, put the olive oil in the same pan you originally cooked the pancetta in. Add the sliced garlic and cook for about 5 minutes until the garlic has become translucent and the oil infused. Add the chopped basil and saute for an additional 3-5 minutes.

When the fusilli is done, remove from the heat and drain it. It's important to eliminate as much of the water as possible or the oil will not adhere well.

Place the fusilli in a large pasta serving dish. Add the pancetta, artichokes and peas and toss. Then add the garlic and basil-infused olive oil and toss well. Serve with shaved parmesan cheese and hot red pepper flakes.

Enjoy!