D is for delightful dinner

I tried out a new recipe tonight from this month's cooking light magazine. The article featured "the glorious noodles of spring." I was attracted to this collection of recipes because while I enjoy pasta, I am not the world's biggest fan of red sauce.
So, this weekend, we bought all the ingredients for one of them, and this evening I gave it a try.

Ingredients:
1 TBSP olive oil
1/2 cup chopped pancetta (about 2 oz)
1/2 cup finely chopped shallots
1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled)
1 garlic clove, minced
1/4 cup dry white wine
2 teaspoons chopped fresh thyme
1/2 pound uncooked bucatini pasta
1 TBSP kosher salt
2 TBSP olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup grated parmigiano-reggiano cheese

1. Heat a large skillet over medium heat. Add 1 Tbsp oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 Tbsp dripping in pan; set pancetta aside. Add shallots; Cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for one minute, stirring occasionally. Add wine and thyme. Increase heat to medium high. Bring to boil; cook until liquid reduces to 2 Tbsp. Remove from heat.
2. Cook pasta in boiling water with 1 Tbsp kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 Tbsp extra virgin olive oil, 1/2 tsp salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
Yield: 4 servings.

Bucatini is a spaghetti shape but it is larger in diameter and hollow. I just used spaghetti because we have about a 10 year supply. We have a hard time finding shallots at our grocery so we use leeks instead quite often, this was one of those times. I neglected to measure the peas or shallots so there were a lot more than the picture in the magazine depicted but it was tasty. I also topped the dish with diced tomatoes at the same time as I added the pancetta and parmesan. Careful with salting the dish, both the pancetta and parmesan have got plenty of it going on...

Super tasty! 
Cheers, Lia