English Pea Cavatelli - cooking recipe

Ingredients

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

Preparation

Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).
Puree peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
In a saute pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
While cooking the pancetta, boil the pasta to perfect al dente.
Strain pasta and toss with the crispy pancetta on a low flame.
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).
Turn off the heat and toss with freshly grated pecorino.
Garnish with watercress and serve.