Farfalle pasta with pancetta and peas recipe
by Gennaro Contaldo | 0 comments | Print recipeTweet
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.
At a glance
- Cuisine Italian
- Recipe Type Main
- Difficulty Easy
- Preparation time 5 mins
- Cooking time 10 mins
- Serves 4 people
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 40 g (1.4oz) pancetta or bacon, finely chopped
- 250 g (8.8oz) podded fresh or frozen peas
- 6 fresh mint leaves (optional)
- 160 ml (5.6fl oz) hot vegetable stock
- 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
- 1 pinch salt
- 300 g (10.6oz) farfalle
- 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 3-4 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.
Recipe taken from Let's cook Italian, by Gennaro Contaldo.
You might also like