Ditalini and Peas in Parmesan Broth
Recipe: https://recipestripper.com/recipes/a7ea7e88-b5e7-4666-b365-a4e1cc50bfe2
Original source: https://www.bonappetit.com/recipe/ditalini-and-peas-in-parmesan-broth?srsltid=AfmBOopXa2hay6w6X8DytwJE3WZFczNwmV0tE0s2CuL-9sWOvbAxQtF6
Recipe image: https://assets.bonappetit.com/photos/6969889e09bb7d32880e3e88/16:9/w_5456,h_3069,c_limit/Ditalini_and_Peas_In_Parm_Broth_2798.jpeg

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.
Yield: 4–6 servings
Total time: 1 hour 45 minutes

Ingredients
- 4 oz. (113 g) bacon (about 3 thick slices), chopped
- 1 medium fennel bulb, roughly chopped (fronds and all)
- 1 large yellow onion, roughly chopped
- 5 garlic cloves, smashed
- 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
- 2 dried shiitake mushrooms
- ¾ cup (80 g) finely grated Parmesan, plus more for serving
- Kosher salt
- 8 oz. (227 g) dry ditalini
- 8 oz. (227 g) fresh or frozen peas
- Extra-virgin olive oil, for coating the pasta and peas and to garnish
- Zest of 1 lemon
- 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. [Parmesan Broth] 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. [Parmesan Broth] 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. [Parmesan Broth] After the broth has simmered for 1 hour, bring another large pot of water to a boil over high heat.
5. [Parmesan Broth] 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. [Parmesan Broth] 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. [Ditalini and Peas] 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. [Ditalini and Peas] 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.