This is my new Comfort Food... and is loosely based on a traditional Italian pasta dish.. Just had it for dinner with some Pinot Noir. The smokiness of the pancetta and toasted pine nuts went really well with the Pinot. Also added a tablespoon of some leftover Urguela cheese that made it very interesting.
Ingredients: (for 2 servings)
2-4 tablepoons pancetta, diced
1 medium leek, finely chopped
1/2 cup peas or lima beans or fava beans (frozen will do)
1/4 cup toasted pine nuts
1/4 cup chicken broth
dask salt and pepper
1/2 cup grated cheese (medium flavored, some parmesan, asiago, aged gouda whatever you have around)
some pasta (penne, strozzapetti).. 4 oz for 2 servings
1/4 cup half n half or milk
dab of butter
Cook pasta to "less than" desired tenderness and drain
Saute pancetta 1-2 min, add leeks for 2-3 min
Add peas or beans (frozen is ok).. cook on medium heat for 5-10 min till they are cooked.
Add pasta to this, then add broth... cook 3-4 min
Add milk or half/half, toss in grated cheese and toasted nuts.. stir well
Spoon into warmed plates, garnish with some shredded parmesan and parsley if you have it...
and a dash pepper if you want
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