Love Pockets

2021-02-10
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

1. Bring milk up to hot and steamy. Whisk in grated white American cheese until melted and smooth.

Step 2

2. Bring a large pot of water to a boil. Make sure you have enough water that your peas are not crowded. Blanch peas in boiling water until they have a smooth texture, not crunchy, fully cooked.

Step 3

3. While peas are cooking, prepare an ice bath. When peas are blanched, strain and place in ice bath.

Step 4

4. Cook the pancetta: crisp in a pan with 1 tbsp. of oil until crispy, stir frequently, set aside.

Step 5

5. Prepare the pasta: Bring a pot of water to a rolling boil, season with salt until it’s salty like the sea, and cook pasta according to package directions.

Step 6

6. Prepare the breadcrumbs: In a large skillet-- toast panko in the olive oil, stir in the herb, and let cool to room temp and set aside for topping.

Step 7

7. Assemble the pasta: Turn the oven to broil.
• To begin the assembly start with cheese sauce in a large pot. Heat on low.
• Stir in room temperature pasta
• Add crispy pancetta and stir until hot throughout
• Add peas
• Pour pasta and cheese mixture in an oven safe container
• Top with bread crumbs and shredded fontina.
• Brown in the oven on broil until crispy and golden.

Ingredients

  • 3 Lbs. Barilla Medium shells
  • 1 Gallon Whole Milk
  • 12 Oz Pancetta, small dice
  • 12 oz. local peas (Pink Lady or White Acre work well)
  • 3.5 Lbs. White American Cheese, Grated
  • 2 Cups Panko, toasted
  • 2 Tbsp. Extra Virgin Olive OIl
  • 1 Tbsp. Fresh Oregano, chopped
  • Salt and Black Pepper, to taste
Recipe Type:
Chef Recommended Cuts
  • Medium Shells
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