Ditalini och ärtor i parmesanbuljong

👩‍🍳 Gör så här

1. 1
   Place 4 oz. (113 g) bacon (about 3 thick slices), chopped, in a large pot, set over medium heat, and cook, stirring occasionally, until the bacon starts to render and brown, 5–6 minutes.
2. 2
   Add 1 medium fennel bulb, roughly chopped (fronds and all), 1 large yellow onion, roughly chopped, and 5 garlic cloves, smashed, and cook, stirring occasionally, until the vegetables start to brown and soften, 5–7 minutes.
3. 3
   Add 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, and 2 dried shiitake mushrooms. Bring to a boil and then reduce the heat to low. Simmer, uncovered and stirring occasionally, for 1 hour. Be sure to maintain a bare simmer through the cooking so you don’t boil away your lovely broth!
4. 4
   After the broth has simmered for 1 hour, bring another large pot of water to a boil over high heat.
5. 5
   Strain the broth through a fine-mesh strainer into a large bowl. Transfer about one-third of the broth to a blender. Add ¾ cup (80 g) finely grated Parmesan and carefully (the mixture will be hot), with the blender vented, blend on low until the Parmesan is emulsified into the broth.
6. 6
   Stir the blended broth into the rest of the broth, and keep warm, stirring often to keep it emulsified, while you boil the pasta.
7. 7
   Generously season the boiling water from step 4 with kosher salt, and drop in 8 oz. (227 g) dry ditalini. When the pasta is about 4 minutes from being al dente, drop in 8 oz. (227 g) fresh peas and cook until both the pasta and peas are cooked. If you’re using 8 oz. (227 g) frozen peas, drop them in just 1 minute shy of the pasta being done.
8. 8
   Strain the pasta and peas, and return them to the pot. Toss with extra-virgin olive olive oil to coat and then stir in zest of 1 lemon and season with salt.
9. 9
   Divide the pasta and peas among serving bowls. Top with the hot Parmesan broth, a drizzle of extra-virgin olive oil, freshly cracked black pepper, and more finely grated Parmesan, and serve.