Creamy pasta and peas
The creamy pasta and peas recipe is flavorful and easy to make. A first course based on mixed pasta, pea cream and bacon. Oh my God, if you want, you can also omit the bacon or, instead, use the pancetta. Of course, the more you put into it, the more flavor your mixed pasta with pea cream will have! Creamy pasta and peas is a beloved one-pot meal from Naples, Italy that takes less than 30 minutes to make from start to finish. It features small bites of pasta and sweet peas bound together in a naturally creamy and slightly cheesy sauce.
Ingredients
400 g Frozen peas300 g Pasta1/2 OnionOlive oilSaltBlack pepperPecorino50 g Pancetta
Preparation
Chop the onion and brown it in extra virgin olive oil. Add the diced guanciale (optional) and sauté until its fat has become transparent. Add the peas, sauté for a couple of minutes and cook for about 10 minutes, adding a little water (or vegetable broth) as needed. Remove half of the peas from the pan and pour them into a food processor, add a little water (or vegetable broth) and blend everything to obtain a pea cream. Pour the pea cream into the pot with the peas and guanciale, add a cup of water (or vegetable broth), bring to a boil, season with salt and then pour in the mixed pasta. Cook the mixed pasta over medium heat, adding a little water (or vegetable broth) at a time. When the mixed pasta with pea cream is cooked, season with salt and black pepper to taste, remove from heat, add 4 tablespoons of grated aged pecorino cheese and mix everything to cream the pasta. Bring the creamy pasta and peas to the table and serve with a sprinkling of grated pecorino cheese to taste.
The creamy pasta and peas recipe is flavorful and easy to make. A first course based on mixed pasta, pea cream and bacon. Oh my God, if you want, you can also omit the bacon or, instead, use the pancetta. Of course, the more you put into it, the more flavor your mixed pasta with pea cream will have! Creamy pasta and peas is a beloved one-pot meal from Naples, Italy that takes less than 30 minutes to make from start to finish. It features small bites of pasta and sweet peas bound together in a naturally creamy and slightly cheesy sauce.
Ingredients
400 g Frozen peas
300 g Pasta
1/2 Onion
Olive oil
Salt
Black pepper
Pecorino
50 g Pancetta
Preparation
Chop the onion and brown it in extra virgin olive oil. Add the diced guanciale (optional) and sauté until its fat has become transparent. Add the peas, sauté for a couple of minutes and cook for about 10 minutes, adding a little water (or vegetable broth) as needed. Remove half of the peas from the pan and pour them into a food processor, add a little water (or vegetable broth) and blend everything to obtain a pea cream. Pour the pea cream into the pot with the peas and guanciale, add a cup of water (or vegetable broth), bring to a boil, season with salt and then pour in the mixed pasta. Cook the mixed pasta over medium heat, adding a little water (or vegetable broth) at a time. When the mixed pasta with pea cream is cooked, season with salt and black pepper to taste, remove from heat, add 4 tablespoons of grated aged pecorino cheese and mix everything to cream the pasta. Bring the creamy pasta and peas to the table and serve with a sprinkling of grated pecorino cheese to taste.
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