From Bon Appetit
Ditalini and Peas in Parmesan Broth
- Makes
- 4–6 servings
- Ingredients
- 17
12 things you may not have.
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Ingredients
- 4 oz. (113 g) bacon (about 3 thick slices), chopped
- 1 medium fennel bulb, roughly chopped (fronds and all)
- 1 large yellow onion, roughly chopped
- 5 garlic cloves, smashed
- 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought
- 12 oz. (about 2 cups/340 g) Parmesan rinds
- ½ bunch (1½ oz./43 g) fresh parsley
- 1 Tbsp. black peppercorns
- 2 dried bay leaves
- 2 dried shiitake mushrooms
- ¾ cup (80 g) finely grated Parmesan, plus more for serving
- Kosher salt
- 8 oz. (227 g) dry ditalini
- 8 oz. (227 g) fresh or frozen peas
- Extra-virgin olive oil, for coating the pasta and peas and to garnish
- Zest of 1 lemon
- Freshly cracked black pepper, to taste
The method
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