Arrezzio Pasta with Peas and Bacon Courtesy Of: Sysco Corporate Chef David Franklin, CCC Arrezzio Pasta with Peas and Bacon 1 lb Fusilli Tri Colour Arrezzio pasta 1 ½ tbsp Arrezzio Extra Virgin Olive Oil 2 + 1 tbsp Wholesome Farms Butter, unsalted 1 cup Sysco Imperial Onion, 3/8” diced 5 oz Mastro Mild Italian pancetta, diced 2 cups Sysco Classic Green peas 1 tsp Windsor Kosher Salt ¼ tsp Imperial/McCormick Black pepper, coarse ground 1 pinch Imperial/McCormick Red pepper flakes, crushed 1 + ¼ cups Arrezzio Parmesan cheese, shredded 1 + 1 tbsp Bon Chef Fresh mint, chiffonade 1. Heat oil and butter in a large pan and add chopped onion, sauté for 5 minutes then add
bacon. When bacon is nearly cooked, add thawed peas. Reduce heat then season to taste
and cook gently.
2. Cook pasta to nearly al dente in lightly salted boiling water. Drain (do not discard pasta
water!) and add to pea mixture with about ¼ cup of the pasta water. Cover and cook for
another 5 minutes.
3. To serve: Just before serving – toss the hot pasta with 1 tbsp butter, one cup of the
parmesan and one tbsp of the mint. Divide among four warm serving bowls and sprinkle
with remaining cheese and mint.