Pasta bacon and peas
Pasta bacon and peas
INFORMATION
2 persons
500 calories per serving
Difficulty Easy
Ready in 45 minutes
You can prepare in advance
You can eat out
INGREDIENTS
1 small onion, white or blonde
300 gr fresh peas (gross) or 100 g shelled (even frozen)
250 ml vegetable stock
1 tablespoon extra virgin olive oil
50 gr bacon
2 fingers of white wine
Pepper
Salt
160 gr pasta (PERFECT PAIRING Farfalle, penne, weeds)
PREPARATION
Clean the onion and chop finely.
Diced bacon
Shelling peas.
Heat the broth.
In a pan put oil, onion, bring on the heat and brown it over medium heat. Combine a few tablespoons of vegetable broth and cook for 5 minutes.
Increase heat, add the bacon and mix. When it starts to brown add the wine to evaporate, stirring constantly.
When the cooking has evaporated add the peas and cook them for a couple of minutes, then add a ladle of broth, freshly ground pepper and cook on medium heat uncovered for 15 minutes. If the juices were too dry, add more broth. When cooked to taste and adjust salt if necessary.
Boil the pasta in abundant salted water, just before drain it, add half a ladle of cooking water into the pan of sauce, then turn on the fire.
Skip the drained pasta into the pan to high heat of the sauce for a few minutes, stirring frequently.
Serve immediately.
*The fresh peas are found only in spring and are particularly delicious. To prepare this recipe all year long it is possible to use frozen ones, which are also very good. The quantity is the same for fresh produce.
This pasta is also excellent cold. In this case boil as usual, until al dente, drain, arrange on a plate very wide, dressed with a little oil, stir and allow to cool evenly. Then put it in a bowl, combine the sauce, stir and let stand in refrigerator for at least an hour before serving. Excellent the next day!
This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .
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