When I visited the Selvapiana winery in the Chianti region of Tuscany, I asked the cook about some of her favorite local dishes, and she was kind enough to share this one. She called it pasta con sette P—“seven-P pasta.” The Ps stand for the ingredients: porro (leek), pancetta (unsmoked bacon), peperoncino (hot pepper), pomodori (tomatoes), panna (cream), penne, and Parmigiano-Reggiano. Now I make it often, though sometimes I leave out the pancetta.

Indulge in the exquisite flavors of Seven-P Pasta, a delightful fusion dish that brings together the richness of pasta and the vibrant notes of pesto. This culinary creation is a celebration of the harmonious blend of ingredients that start with the letter ‘P’, resulting in a dish that is both satisfying and tantalizing to the taste buds.

The Seven-P Pasta recipe takes inspiration from the Italian tradition of incorporating the freshest ingredients to create a memorable dining experience. Each component of this dish contributes its own unique flavor and texture, resulting in a symphony of taste that will leave you craving more.

Picture a plate of perfectly cooked pasta enveloped in a luscious green pesto sauce, enhanced by the addition of plump cherry tomatoes, tender peas, and aromatic pine nuts. The presence of Parmesan cheese adds a creamy richness, while a hint of pepper provides a subtle kick, completing the medley of flavors.

The Seven-P Pasta recipe invites you to embark on a culinary adventure where you’ll explore the wonders of pesto, pasta, peas, Parmesan, pine nuts, pepper, and plump cherry tomatoes. It’s a delightful combination that brings together freshness, depth, and an irresistible Italian flair.

Whether you’re looking for a quick and satisfying weeknight meal or planning a special gathering, Seven-P Pasta is sure to impress both your family and guests. So, let’s dive into the recipe and uncover the magic of these seven ‘P’s that come together to create a memorable pasta experience.

Serves 6

INGREDIENTS

• 3 ounces pancetta, chopped (optional)
• 1 medium leek, trimmed, split lengthwise, washed well, and cut into thin slices
• Pinch of crushed red pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups peeled, seeded, and chopped fresh tomatoes or chopped drained canned Italian tomatoes
• Salt
• ½ cup heavy cream
• 1 pound penne or other tubular pasta
• ¾ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. In a skillet large enough to hold all of the ingredients, cook the pancetta (if using), leek, and red pepper in the oil over medium heat, stirring occasionally, until the leek is tender, about 10 minutes.
2. Stir in the tomatoes and a pinch of salt, bring to a simmer, and cook over medium-low heat for 10 minutes, or until the sauce is thickened.
3. Stir in the cream and bring to a simmer.
4. Meanwhile bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring frequently, until al dente. Reserve some of the cooking water and set aside. Drain the pasta.
5. Add the pasta and cheese to the sauce in the skillet. Toss well.
6. Add a little of the reserved cooking water if needed to loosen the sauce.
7. Serve immediately.