America’s Test Kitchen just recently came out with a new cookbook called Cook It in Your Dutch Oven. I flipped through three hundred pages of beautiful images of food with easy, mouth-watering recipes before settling on bucatini with peas, kale, and pancetta as a new weeknight meal to try. Pasta is such a comfort food, especially during a cold New England winter. Why not add one more in our weekly rotation of comfort food?
This recipe is light but heavy on flavor thanks to the addition of bacon crumbles and lemon infused panko bread crumbs. Five cups of kale add a healthy green and a bit of a bitter flavor which offsets the rich bacon undertones. The crunchy, bright breadcrumbs and crisp bacon add excellent texture and depth. Easy, kid-friendly and all of it made in your Dutch oven, what’s not to like?
Cook It In Your Dutch Oven includes recipes for one-pot dinners, classic soups, hearty stews and chilis, roasts and braises, fried foods, simple sides, bakery style breads, and dessert. Lamb meatballs with orzo, tomatoes and feta, spicy Thai-style shrimp soup, classic beef stew, roast chicken with cranberry-walnut stuffing, and California-style fried fish tacos are just a few of the recipes that are now on my must make list. My desire for sweets takes precedence over my desire for savory so I may need to start with chocolate lava cake for a crowd.
*I reached out to America’s Test Kitchen. In exchange for testing a recipe and posting it on my blog, I received a free copy of Cook It In Your Dutch Oven. *
Bucatini with Peas, Kale and Pancetta
Serves 4 to 6
Recipe from America’s Test Kitchen’s Cookbook Cook It In Your Dutch Oven
½ cup panko bread crumbs, toasted
1 ½ ounce of Parmesan cheese, about ¾ cup
1 tablespoon of extra virgin olive oil
1 tablespoon lemon zest
Salt and pepper ( I used Kosher salt.)
2 ounces of pancetta, cut into ½ inch pieces
2 garlic cloves, minced
½ cup dry white wine
2 ½ cups water, + more as needed
2 cups chicken broth
5 ounces of baby kale, about 5 cups
1 cup of frozen peas
Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown. Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, olive oil, 1 teaspoon of lemon zest, ¼ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl. Set aside.
Cook pancetta in your Dutch oven over medium heat until crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and place on a plate lined with a paper towel. Set aside until ready to serve pasta.
Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 3 minutes.
Add water and broth and bring to a boil. Stir in pasta and return to a strong simmer. Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
Add kale and peas. Stir and continue to cook until the peas and kale are tender about 4 minutes. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds. Add extra hot water if pasta seems too dry. Season to taste with salt and pepper. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs. Enjoy!