farfalle with peas & pancetta

serves 4-6

100g shallots, finely chopped
30g butter
200g pancetta, chopped into strips
500g frozen petit pois
1 bay leaf
Sprig of thyme
400ml vegetable or chicken stock (cubes or powder)
70g parmesan, freshly grated plus extra for serving
10 turns of the black-pepper mill
Farfalle: as much or as little as you want (check the packet)

Sweat the shallots in the butter over a medium heat for 4-5 mins or until soft.

Cook the pancetta in a separate pan to crisp it a little and put to one side.

To the shallots add the bay leaf, thyme and stock. Reduce the heat and simmer for about 10 mins. Add the peas and cook for a further 4-5 mins until the peas have warmed through. Ensure there is sufficient sauce as the addition of parmesan will dry it a little.

During the above period cook the pasta to coincide with the end of cooking the sauce. (10-12 mins., possibly).

Add the pancetta and parmesan to the sauce during the last few mins. of cooking time and stir to combine. Taste and season with the pepper and salt, if required. Drain the pasta well and either add to the sauce and mix well before serving, or spoon the pasta into warmed pasta bowls and spoon the sauce over it.

Serve immediately with more freshly grated parmesan.

 

 


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