Tuesday, June 10, 2014

Gluten Free Pasta with Pancetta, Tomatoes, and Peas...

I've been on quite a health kick lately, and one thing that I'm trying really hard to stay away from is gluten. Hard to believe with Mondays post on the Strawberry Cream Cake. In all honesty I only had a couple small slices and it was worth every dreamy bite! 

At least once a week we have pasta, so I'm making the attempt to convert the whole family to gluten free pasta, aka by Boo as "hippie food". But once he tried this recipe I think he was a believer, fingers crossed. I used to be an unbeliever with gluten free as well, all flour or nothing at all. But I'm pleasantly surprised with the quality of the products available and I'm all about trying anything that is better for me.


This pasta was so rich with the addition of a small amount of cream. I know what you're thinking "I thought this was healthy?".  Well I cannot simply change everything about me, baby steps. I am a firm believer in everything in moderation. 

fresh basil from my garden, mmm!

Another great thing about this pasta is that it takes no time to whip up, less than 30 minutes and its on the table. We can all appreciate a quick meal any day of the week.


Any thoughts on gluten free?

Gluten Free Pasta with Pancetta, Tomatoes, and Peas

Serves 4

1 Pound Brown Rice Pasta
8 Ounces Pancetta, diced small
3 Cloves Fresh Garlic, diced
1/2 Cup Dry White Wine or Chicken Stock
2 Roma Tomatoes, medium dice
1/2 Cup Heavy Cream
1/2 Cup Grated Parmesan Cheese
Salt and Pepper, to taste
Pinch of Nutmeg
1/2 Cup Frozen Peas
6-8 Fresh Basil Leaves, chiffonade  See example here

Cook pasta according to package directions.
In a large skillet on Medium heat cook pancetta until browned. Once cooked transfer to a paper-lined plate to drain grease.
Add chopped garlic to same pan and cook for about 30 seconds, until fragrant.
Add wine or stock and cook for 3 minutes.
Add chopped tomatoes and cook for about 3 more minutes, until tomatoes break down.
Add heavy cream and cook for about 3 minutes, until bubbling and thickened slightly.
Add parmesan cheese and return cooked pancetta back to sauce.
Season with salt, pepper, and nutmeg.
Add frozen peas.
Toss sauce with cooked pasta and top with basil.

Serve immediately and enjoy!






7 comments:

  1. Okay, I am sooo trying this recipe. We are big pasta eaters at my house. Oh yeah and that strawberry cream cake in the previous post will go perfect with it for dessert. Great pics too, Jen. Thanks for sharing.

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