GMA Mario Batali Fettuccine with Pancetta & Asparagus & Spring Peas


GMA: Mario Batali Earth Day Recipes

Good Morning America invited The Chew’s Mario Batali on the show to cook up some delicious recipes for Earth Day. He said his restaurants have been celebrating sustainability for the past few years and has been passing out basil seeds all day for people to take home and grow.

Check out some of his Earth Day recipes below.


Mario Batali’s Spring Peas With Mint Recipe

Mario Batali Spring Peas With Mint Ingredients:

  • 2 pounds peas in the pod, shelled, or 2 cups fresh peas
  • 1 medium red onion, cut into dice about the same size as the peas
  • ½ bunch fresh mint, leaves removed and torn into 2-3 pieces each
  • ¼ cup red wine vinaigrette (recipe follows)
  • Maldon or other flaky sea salt and coarsely ground black pepper

Mario Batali Spring Peas With Mint Directions:

  • Combine the peas, onion and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper. Letting stand for one hour will bring out the flavor more.

    GMA Mario Batali Fettuccine with Pancetta & Asparagus & Spring Peas

    Good Morning America invited Mario Batali on the show to show them how to whip up some Earth Day recipes like fettuccine with pancetta and asparagus.

Mario Batali’s Ramps and Mozzarella Recipe

Mario Batali Ramps and Mozzarella Ingredients:

  • 6 1-inch thick slices filone, pugliese or other crusty Italian bread
  • 6 tablespoons extra-virgin olive oil
  • Coarse sea salt, to taste
  • 2 bunches ramps, clean and whole
  • 4 ounces buffalo Mozzarella

Mario Batali Ramps and Mozzarella Directions:

  • Preheat grill.
  • Grill the bread, turning once, until marked with grill marks or deep golden brown but still soft in the center.
  • Place ramps on grill until wilted, about one minute.
  • Drizzle toast with extra-virgin olive oil and season with coarse sea salt.
  • Place charred ramps on top of the bread. Serve with one ounce of buffalo mozzarella

Mario Batali Fettuccine With Pancetta and Asparagus Recipe

Mario Batali Fettuccine With Pancetta and Asparagus Ingredients:

  • 8 ounces pancetta cut into 1/4-inch pieces
  • 8 ounces asparagus, tough ends removed
  • 3 teaspoons unsalted butter
  • Salt and pepper
  • 1 recipe basic green pasta dough (see recipe below) flavored with stinging nettles
  • 1/2 teaspoon jalapeno pesto (see recipe below)
  • 1/2 freshly grated pecorino cheese
  • 1 teaspoon lemon zest
  • For the green pasta dough:
  • 1 pound stinging nettles
  • 1/4 cup extra virgin olive oil
  • 4 extra large eggs
  • 3 1/2 cups unbleached all-purpose flour plus 1/2 cup for dusting your work surface
  • 1 cup semolina flour
  • For the jalapeno pesto:
  • 6 fresh jalapeno peppers, cored & seeded
  • 1/2 medium red onion, chopped into 1/4-inch dice
  • 1/2 cup sliced blanched almonds
  • 1 cup extra virgin olive oil

Mario Batali Fettuccine With Pancetta and Asparagus Directions:

  • Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
  • Set up an ice bath next to the pot. Blanch the asparagus. Boil the asparagus for 1 minute, then remove using tongs and plunge into the ice bath, reserving the cooking water. Cut the cooled asparagus into 1-inch pieces and set aside.
  • In a 12 to 14-inch sauté pan, cook the pancetta over medium-low heat until the fat begins to render, about 6 minutes. Add the butter. Once it has foamed and subsided, add the blanched asparagus and sauté for about 3 to 4 minutes, until pancetta begins to crisp. Season to taste with salt and pepper and remove from the heat.
  • Drop the pasta into the boiling water and cook until tender, about 1 minute.
  • Drain the pasta and add to the sauté pan with the pancetta and asparagus. Add the jalapeno pesto and cook over high heat until coated, about 1 minute. Add the grated cheese and toss to mix. Pour into a heated serving bowl, sprinkle each with a pinch of lemon zest and serve immediately.

For the Green Pasta:

  • Meanwhile, using plastic gloves, separate nettle leaves and stems and discard stems. Set up an ice bath next to the stove and drop nettle leaves into boiling water. Allow cooking for 1 minute, drain and immediately immerse in the ice bath. Drain leaves by pressing between 2 plates to remove all moisture. Place in the bowl of a food processor. Bend with olive oil until mixture has emulsified into a paste.
  • In a medium-sized bowl, combine nettle paste and eggs. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and nettle mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
  • As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  • Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Using a pasta rolling machine, roll dough to thinnest setting and cut into 1/4 inch thick noodles. Line a sheet tray with parchment paper and sprinkle liberally with semolina. Gently place pasta on top of semolina, cover and set aside.

For the Jalapeno Pesto:

  • Place the jalapenos, almonds and olive oil in a food processor or blender and process until smooth. Season with salt to taste. Set aside 1/2 teaspoon for the dish and refrigerate the rest for later use.


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