Bucatini with Peas, Kale, and Pancetta

Name: Bucatini with Peas, Kale, and Pancetta
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 ounces, pancetta, cut into 1⁄2-inch pieces; 2 , garlic cloves, minced; 1 tablespoon, grated lemon zest, divided; 1/2 cup, dry white wine; 2 1/2 cups, water; 2 cups, chicken broth; 1 pound, bucatini; 1/2 cup, panko bread crumbs; 1 tablespoon, extra-virgin olive oil; 1/8 teaspoon, table salt; 1/8 teaspoon, pepper; 1 1/2 ounces, Parmesan cheese, grated (3⁄4 cup), divided; 5 ounces (5 cups), baby kale; 1 cup, frozen peas

4 comments

Appears in Cook's Country December/January 2021

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Pasta

Weeknight

Step out of your pasta rut with this lively, savory, vegetable-heavy dish.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Cooking pasta in a broth infused with richness from crisped pancetta and garlic created an ultra-flavorful one-pot dish with a minimal amount of effort. We used bucatini for this recipe; you may be less familiar with this long pasta than yo...

This is a members' feature.