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Split Pea Pesto Pasta with Crispy Pancetta
RUNNING TO THE KITCHEN15Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups split peas (cooked)
- 1/4 cup basil leaves (packed)
- 1 clove garlic
- 1 Tbsp. lemon juice
- 1 Tbsp. pine nuts
- salt
- pepper
- 3/4 cup water
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 lb. gemelli (shaped pasta)
- 1/4 lb. pancetta (chopped)
- grated Parmesan (shaved/, for serving)
- 4 eggs (poached)
- red pepper flakes (for serving)
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