Farfalle con pancetta e piselli – Farfalle pasta with pancetta and peas recipe
FARFALLE PASTA WITH PANCETTA AND PEAS
This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas, but when in season, fresh peas are ideal – just cook them for a little longer and add a little extra liquid. Farfalle is a butterfly-shaped pasta that will particularly appeal to children.
Serves 4
1 tbsp extra virgin olive oil
30g/1oz/2 tbsp butter
1 small onion, finely chopped
40g/1½oz pancetta or bacon, finely chopped
250g/9oz podded fresh or frozen peas
6 fresh mint leaves (optional)
160ml/5½fl oz/generous 2/3 cup hot vegetable stock
generous 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
salt
300g/10½oz farfalle
Preparation instructions:
Gently heat the extra virgin olive oil and butter together in a frying pan until the butter has melted. Increase the heat to medium, add the onion and pancetta and sweat until the onion has softened and the pancetta is golden. Stir in the peas and mint, if using, then add the hot stock and Parmesan, cover with a lid and cook on a medium heat for –4 minutes, until the peas are cooked and the water has been absorbed.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the farfalle until al dente, according to the instructions on the packet. Drain, add to the sauce and mix well. Serve immediately with an extra sprinkling of Parmesan, if desired.
Recipe from Gennaro Contaldo’s “Gennaro: Let’s Cook Italian: Favourite Family Recipes” cookbook.