Recipes

bring large pot of water to a boil. salt it liberally, then drop the shells. undercook the pasta a bit; it should be slightly al dente, about 8 min. while pasta cooks, heat a deep skillet over medium-high heat. add oil and when the oil ripples, add the pancetta. brown and crisp the pancetta for 3 to 4 min, then add the onions and garlic and cook for 2 to 3 minutes more. add the shrimp, season w/ salt and pepper, and cook for 3 min, just until they become firm and pink. place two thirds of the peas in food processor along w/ the lemon zest and juice, parsley, and chicken stock. puree until smooth. add the pureed peas and remaining whole peas to the cooked shrimp and stir until just heated through, a minute or two. toss the cooked and drained pasta shells w/ the peas and shrimp for a minute to absorb the flavor and liquid. serve w/ sliced tomoatoes on the side.1 lb medium pasta shells 2 tbs olive oil 1/3 lb pancetta, sliced 1/8 inch thick 1 medium onion, chopped 3 to 4 garlic cloves, finely chopped 1 lb medium shrim, peeled and deveined black pepper 1 (16oz) bag of frozen peas, defrosted for 2 min in microwave zest and juice of 1 lemon a generous handful of fresh flat leaf parsley 1 to 1 1/2 c chicken stock sliced tomotoes

serves 4 prep time: 15 min