Farfalle pasta with pancetta and peas recipe
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.
Ingredients
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 40 g pancetta or bacon, finely chopped
- 250 g podded fresh or frozen peas
- 6 fresh mint leaves (optional)
- 160 ml hot vegetable stock
- 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
- 1 pinch salt
- 300 g farfalle
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 1.4 oz pancetta or bacon, finely chopped
- 8.8 oz podded fresh or frozen peas
- 6 fresh mint leaves (optional)
- 5.6 fl oz hot vegetable stock
- 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
- 1 pinch salt
- 10.6 oz farfalle
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 1.4 oz pancetta or bacon, finely chopped
- 8.8 oz podded fresh or frozen peas
- 6 fresh mint leaves (optional)
- 0.7 cup hot vegetable stock
- 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
- 1 pinch salt
- 10.6 oz farfalle
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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.
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