English Pea Cavatelli

• 1 1/2 cups shelled English peas
• 1 cup coconut milk
• 4 -6 fresh mint leaves
• 1 1/2 lbs pancetta (small, diced)
• 1/4 head cauliflower (sliced into thin florets)
• pecorino romano cheese
• watercress (optional)
• 8 ounces fresh cavatelli (preferred) or 8 ounces dry linguine
• salt

1. Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).
2. Puree peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
3. In a saute pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
4. While cooking the pancetta, boil the pasta to perfect al dente.
5. Strain pasta and toss with the crispy pancetta on a low flame.
6. Add the pea puree, cauliflower and two tablespoons of water and cook for 3-5 minutes stirring constantly (cook until puree evenly coats the pasta like a sauce).
7. Turn off the heat and toss with freshly grated pecorino.
8. Garnish with watercress and serve.

peas, coconut milk, mint leaves, pancetta, cauliflower, pecorino romano cheese, fresh cavatelli, salt

Taken from www.food.com/recipe/english-pea-cavatelli-515333 (may not work)