{"id":471,"date":"2011-08-16T01:39:46","date_gmt":"2011-08-16T01:39:46","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=471"},"modified":"2011-08-16T01:40:26","modified_gmt":"2011-08-16T01:40:26","slug":"pasta-rigatoni-allo-zafferano-e-piselli-e-radicchio","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=471","title":{"rendered":"PASTA RIGATONI ALLO ZAFFERANO E PISELLI E RADICCHIO"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 lb rigatoni<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1.2 cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>8 oz. green peas defrosted<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 oz. pancetta cubed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 onion diced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 small radicchio sliced thickly<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. saffron<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Grated parmesan cheese<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>In a large skillet, saut\u00e9 the onion until translucent, then add the pancetta.\u00a0 Cook until the onion is golden brown and the pancetta is cooked through.\u00a0 Add the peas and cook over medium heat for a couple of minutes, and then add the radicchio, cooking until wilted. \u00a0Add salt and pepper.\u00a0 Meanwhile, cook the pasta until 1 minute shy of al dente and drain, reserving 1 cup of the cooking liquid.\u00a0 Into the reserved cooking water add the saffron and stir until bright yellow.\u00a0 Add the pasta to the pea and radicchio mixture and then mix in the saffron water.\u00a0 Stir until hot, and serve immediately with a sprinkle of parmesan cheese.\u00a0 Serves 4+.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 lb rigatoni 1.2 cup olive oil 8 oz. green peas defrosted 6 oz. pancetta cubed 1 onion diced 1 small radicchio sliced thickly 1 t. saffron Salt and pepper to taste Grated parmesan cheese In a large skillet, saut\u00e9 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=471\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[23,63],"class_list":["post-471","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-pancetta","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=471"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/471\/revisions"}],"predecessor-version":[{"id":474,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/471\/revisions\/474"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}