PIPE RIGATE WITH YOGURT SAUCE, PANCETTA AND PEAS
Ingredients for 4 people: 1 package Pipe Rigate
- 200 g. green peas fresh
- 200 g. pancetta, finely chopped
- 200 gr. strained yogurt
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp salt
- Dill, finely chopped 50 gr.
- Parmigiano Reggiano cheese, grated
- Freshly ground pepper
Boil the peas for about 20 minutes, until tender. Drain them and keep aside. Sauté the pancetta in a small non-stick pan for 4-5 minutes. Remove from the heat and add the peas, yogurt, lemon and zest together with the salt and mix well. Boil the pasta in salted water according to the instructions on the package and strain it but keep aside a cup of the boiling water. Mix the sauce with the pasta in the pot, adding a little of the boiling water so that the sauce binds with the pasta. Add the Parmigiano Reggiano cheese and the dill. Serve in deep bowls and sprinkle with freshly ground pepper.