Passionate About the Palm Beach area
and the Moms Who Live Here

Spring Pasta

Yes, It’s Spring! What does that mean for us Floridians? It’s getting hotter. When the weather gets hotter, the food has to get a little lighter. I will eat my pasta all year round, but I love adding lots of veggies as our weather changes. This Spring pasta dish is so good. One of my favorite side dishes when I don’t have any fresh veggies is peas and onions. I took that, added pasta and a whole lot of other goo stuff!  

Happy Spring!



  • 2 tablespoons of olive oil
  • 1 package of mushrooms, sliced
  • 1 onion sliced thin
  • 4 oz. package of diced pancetta 
  • Splash of low sodium chicken broth
  • 1 bag of frozen baby sweet peas
  • Salt and pepper
  • 2 pounds of pasta (I prefer shells or bowties)
  • Grated pecorino romano cheese


  1. Heat olive oil over medium heat in a deep saute pan.
  2. Add mushrooms and onions and cook until all the juices from the mushrooms evaporate and the mushrooms and onions are browning.
  3. Add pancetta and cook for about 5 minutes.
  4. Remove from the heat and add the chicken broth. Scrape the pan with a wooden spoon.  
  5. Return to the heat and add the peas. Season with salt and pepper. Cook until peas are heated through.
  6. Set aside.
  7. Bring a pot of salted water to a boil. Cook pasta according to directions on the box. Save some pasta water if needed to moisten the pasta in the end.  
  8. Combine the veggies and the pasta.
  9. Drizzle with olive oil and top with grated pecorino romano.

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