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Nikki Falcone Photos courtesy of Nikki Falcone
“Home” for the Holidays:
Pasta with Peas and Pancetta
From traditional family gatherings to surviving long shopping mall lines, this holiday season unfortunately won’t be filled with the same amount of joy and good cheer as in years gone by. The dark winter nights will feel a bit cooler without the warmth of our family and friends from near and far. In fact, we could all use a little more comfort these days, so why not share a recipe or two while we’re “home” this holiday season? Welcome to Nikki’s kitchen! Nikki Falcone has lived in Newtown Square since she was 8 years old. She and her husband Chuck and their two children, Charlie and Danielle, now live just minutes away from Nikki’s childhood home. Nikki says she loves this community because it feels like “home” everywhere she goes. Her close-knit extended Italian family lives nearby, and they all cherish their time together every holiday season. This year will surely be different. One of Nikki’s favorite things to do is to host the Feast of the Seven Fishes on Christmas Eve. She says, “Sadly, not all of my family will be here this year due to the pandemic. Not only will we miss out on quality family time but now I have absolutely no chance of winning our annual pizzelle-making contest, either!” Nikki loves to cook, and is thrilled to share one of her family’s go-to comfort food recipes, Pasta with Peas and Pancetta. It’s a quick, easy dish to make whether you want a simple weeknight meal or you’re in the mood for a big bowl of carbs! She says it pairs well with grilled flatiron steak, a Caesar salad and a bottle of Italian red wine.
Enjoy!!
Pasta with Peas and Pancetta (serves 4-6)
Ingredients:
1-lb bag of fusilli pasta or any pasta of your choice salt
Pasta with Peas and Pancetta ingredients
Instructions:
1. Cook pasta to al dente in salted boiling water. Save 1 cup of the pasta water. 2. Meanwhile, heat a large skillet or dutch oven over medium-high heat. Add EVOO, minced garlic, sliced shallot and pancetta. Cook, stirring regularly, until all ingredients begin to caramelize.
extra-virgin olive oil 3 garlic cloves, minced 1 shallot, thinly sliced
3. Add peas to pancetta mixture. Thoroughly mix and cook over medium-low heat for 7–10 minutes. Be careful not to burn the pancetta mixture.
4 oz cubed Pancetta 2 cups fresh English peas grated Parmesan cheese
4. Drain and add the pasta to the skillet, and stir. Add some of the reserved pasta water and more EVOO (depending on your desired sauce consistency).
black pepper
5. Add grated parmesan cheese and black pepper to taste. 18
Newtown Square Friends & Neighbors
December 2020
