Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**Kasa**
Here's "my" Pasta w/ Pancetta & Peas recipe:
1. Thaw 5 oz. frozen peas.
2. Cut 1/4 pound pancetta into thin strips. Heat over medium heat in small saute pan until very lightly browned. Drain all but 2 Tbs of grease from the pan. (If you don't have 2 Tbs of grease, I've been known to add a little olive oil.)
3. Add the peas, and cook over medium, about 1-2 minutes.
4. Put 1/4 pound fresh ricotta in a serving bowl, and crumble it with a fork. (I've never done this recipe w/ grocery-store tub ricotta-- just the fresh stuff from Russos or Kingmas. You may want to dry out tub ricotta in a strainer, since it's creamier.)
5. Add 1 Tbs butter to the serving bowl with the ricotta.
6. Cook and drain the pasta. Immediately toss the warm pasta in the serving bowl w/ the ricotta.
7. Heat up the peas and pancetta, and add to pasta mixture. Add 1/3 cup parmesan and black pepper (to taste).
Re: **Kasa**