‘Farfalle is a butterfly-shaped pasta that particularly appeals to children,’ says Italian chef Gennaro Contaldo. ‘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 extra liquid.’
- Gently heat the olive oil and butter together in a frying pan for one minute, or until the butter has melted.
- Increase the heat to medium, add the onion and pancetta, and sweat for five minutes, until the onion has softened and the pancetta is golden.
- Stir in the peas 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 for 10 minutes, or until al dente.
- Drain, add to the sauce and mix well. Serve immediately with an extra sprinkling of Parmesan, if desired.
Pregnant? Pasta is a good source of energy and can help alleviate morning sickness.
Recipes adapted from Gennaro Contaldo’s Italian Family Favourites (£14.99, Pavilion). Recipe photography by David Loftus.