Peas are a year-round, weeknight hero in my house. They’re cheap, protein rich, delicious and freeze beautifully, but spring is really their season. I love them paired with salty pork — ham hocks, prosciutto, or in this case, crispy mortadella. The rendered fat from the mortadella acts as the base of the sauce, which is rounded out really simply with a little emulsified butter, lemon and parmesan. You can use any pasta you like here, but I really like the ditalini because the size is consistent with the peas and little cubes of mortadella in a really lovely way, and I think that’s an underrated consideration when it comes to plating and creating a pleasant textural experience.
But the best part of this recipe is probably that you can make it with one pan in about 20 minutes.
Serves: 2
Difficulty: Easy
Active time: 20 minutes
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