Pea, Pancetta, and Parmesan Palmini Pasta

This gluten-free PEA, PANCETTA, AND PARMESAN PALMINI PASTA is a tasty one! If you're looking for a delicious low-carb pasta recipe that's creamy, comforting, and easy enough for a busy weeknight, this will surely become a favorite. Made with Palmini angel hair pasta, crispy pancetta, sweet peas, fresh arugula, and a rich Parmesan cream sauce, this recipe delivers all the flavors of a classic pasta dinner with fewer carbs. It's an easy way to enjoy a satisfying meal while adding more vegetables to your plate.

One of the best things about this recipe is the balance of rich, savory flavors and fresh ingredients. Crispy pancetta adds a smoky, salty bite, while garlic, Parmesan cheese, and heavy cream create a smooth, creamy sauce that coats every strand of pasta. Bright lemon juice and peppery arugula bring freshness to the dish, while sweet peas add a pop of color and natural sweetness. The result is a healthy creamy pasta recipe that's both comforting and light.

Whether you're following a low-carb lifestyle, or searching for an easy weeknight dinner, this dish checks every box. It comes together in about 30 minutes using one skillet, making cleanup quick and easy. That's what I call a win-win!

Recipe Tips for Success

• Rinse and sauté the Palmini before adding it to the sauce. Hearts of palm pasta has a unique texture and mild vegetal flavor. Rinsing well and briefly sautéing it helps soften the flavor and creates a better pasta-like texture.

• Don't boil the cream sauce. Keep the heat low once the cream is added to prevent the sauce from separating and to keep it smooth.

• Add Parmesan off the heat. Removing the skillet from the burner before stirring in the cheese helps it melt evenly and prevents a grainy sauce.

• Taste before adding salt. Pancetta, Parmesan, and chicken broth all contribute salt, so additional seasoning may not be needed.

• Serve immediately for the best texture. Palmini continues to soften as it sits in the sauce, so this dish is best enjoyed fresh.

  
  

Recipe Variations

• Make it vegetarian: Skip the pancetta and add sautéed mushrooms or extra peas for a savory, meat-free version.

• Add protein: Stir in grilled chicken, shrimp, or shredded rotisserie chicken for a heartier meal.

• Use different greens: Swap arugula for baby spinach, kale, or fresh basil.

• Add more vegetables: Asparagus, zucchini, or roasted red peppers would pair beautifully with the lemon Parmesan sauce.

• Make it dairy-free: Use a dairy-free cream alternative and Parmesan substitute, keeping in mind the flavor and texture will vary.

  
  

Storage Instructions

Store leftover Palmini pasta in an airtight container in the refrigerator for up to 3 days.

Because Palmini absorbs less sauce than traditional pasta, the sauce may separate slightly as it chills. Reheat gently over low heat on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if needed.

For the best texture, avoid overheating, as Palmini can become softer with prolonged cooking.

Frequently Asked Questions

Is Palmini pasta gluten-free?

Yes. Palmini is made from hearts of palm and is naturally gluten-free, making it a popular pasta alternative for people avoiding gluten.

Does Palmini taste like regular pasta?

Palmini has a slightly different texture and a mild hearts-of-palm flavor. Proper rinsing and sautéing helps mellow the flavor and creates a more enjoyable pasta-like experience.

Can I make this Palmini pasta recipe ahead of time?

This recipe is best served fresh, but you can prepare the sauce and toppings ahead of time. When ready to eat, gently warm the sauce and add the Palmini just before serving.

Get 20% off your first order of Palmini with code JAYME20 at checkout!

INGREDIENTS

1 Tbsp extra virgin olive oil

1 Tbsp butter

4 oz pancetta, diced

1 Tbsp fresh garlic, minced

3/4 cup chicken broth

1 cup frozen peas 

1 cup heavy cream

1/2 cup fresh Parmesan, grated, more for garnish

3 Tbsp lemon juice, more for serving

1/2 tsp fresh black pepper, more to taste

1 pkg Palmini angel hair pasta

2 cups fresh arugula 

1/4 tsp red pepper flakes, optional

Fresh parsley, for garnish

HOW TO MAKE

Heat olive oil and butter in a large, deep skillet over medium heat.

Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until browned and crisp. Remove excess grease if needed, leaving about 1 tablespoon of fat in the skillet for flavor.

Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Simmer for 2-3 minutes to slightly reduce the liquid.

Add the frozen peas and cook for 1-2 minutes until warmed through.

Reduce the heat to low and stir in the heavy cream. Simmer gently for 3-5 minutes until the sauce slightly thickens. Do not boil.

Remove the skillet from the heat. Slowly stir in the Parmesan cheese until melted and smooth.

Stir in the lemon juice, lemon zest, and black pepper. Taste and adjust seasoning if needed.

Prepare the Palmini according to package directions. For the best texture, drain and rinse thoroughly, then sauté briefly in a dry skillet for 2-3 minutes to reduce excess moisture and mellow the hearts-of-palm flavor.

Add the Palmini pasta to the sauce and toss until evenly coated.

Fold in the arugula and stir just until slightly wilted while still maintaining some fresh peppery flavor.

Garnish with additional Parmesan, a squeeze of fresh lemon juice, crushed red pepper flakes, and fresh parsley if desired. Serve immediately.