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Clean recipe · bonappetit.com

Ditalini and Peas in Parmesan Broth

This pasta and peas recipe is all about the broth: A creamy, rich, Parmesan-fortified chicken broth brings together all of the flavors in a homey elegance.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
1 hour 45 minutes
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Ditalini and Peas in Parmesan Broth

Ingredients

  1. 4 oz. (113 g) bacon (about 3 thick slices), chopped
  2. 1 medium fennel bulb, roughly chopped (fronds and all)
  3. 1 large yellow onion, roughly chopped
  4. 5 garlic cloves, smashed
  5. 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought
  6. 12 oz. (about 2 cups/340 g) Parmesan rinds
  7. ½ bunch (1½ oz./43 g) fresh parsley
  8. 1 Tbsp. black peppercorns
  9. 2 dried bay leaves
  10. 2 dried shiitake mushrooms
  11. ¾ cup (80 g) finely grated Parmesan, plus more for serving
  12. Kosher salt
  13. 8 oz. (227 g) dry ditalini
  14. 8 oz. (227 g) fresh or frozen peas
  15. Extra-virgin olive oil, for coating the pasta and peas and to garnish
  16. Zest of 1 lemon
  17. Freshly cracked black pepper, to taste

Instructions

  1. Parmesan Broth

    Place 4 oz. (113 g) bacon (about 3 thick slices), chopped, in a large pot, set over medium heat, and cook, stirring occasionally, until the bacon starts to render and brown, 5–6 minutes.
  2. Add 1 medium fennel bulb, roughly chopped (fronds and all), 1 large yellow onion, roughly chopped, and 5 garlic cloves, smashed, and cook, stirring occasionally, until the vegetables start to brown and soften, 5–7 minutes.
  3. Add 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought, 12 oz. (about 2 cups/340 g) Parmesan rinds, ½ bunch (1½ oz./43 g) fresh parsley, 1 Tbsp. black peppercorns, 2 dried bay leaves, and 2 dried shiitake mushrooms. Bring to a boil and then reduce the heat to low. Simmer, uncovered and stirring occasionally, for 1 hour. Be sure to maintain a bare simmer through the cooking so you don’t boil away your lovely broth!
  4. After the broth has simmered for 1 hour, bring another large pot of water to a boil over high heat.
  5. Strain the broth through a fine-mesh strainer into a large bowl. Transfer about one-third of the broth to a blender. Add ¾ cup (80 g) finely grated Parmesan and carefully (the mixture will be hot), with the blender vented, blend on low until the Parmesan is emulsified into the broth.
  6. Stir the blended broth into the rest of the broth, and keep warm, stirring often to keep it emulsified, while you boil the pasta.

  7. Ditalini and Peas

    Generously season the boiling water from step 4 with kosher salt, and drop in 8 oz. (227 g) dry ditalini. When the pasta is about 4 minutes from being al dente, drop in 8 oz. (227 g) fresh peas and cook until both the pasta and peas are cooked. If you’re using 8 oz. (227 g) frozen peas, drop them in just 1 minute shy of the pasta being done.
  8. Strain the pasta and peas, and return them to the pot. Toss with extra-virgin olive olive oil to coat and then stir in zest of 1 lemon and season with salt.
  9. Divide the pasta and peas among serving bowls. Top with the hot Parmesan broth, a drizzle of extra-virgin olive oil, freshly cracked black pepper, and more finely grated Parmesan, and serve.