Preparation Time
15 minutes
Serves
2
Nutrition
N/A
Puree
Blend the pasta and sauce mix until you have the desired consistency.
Finger Food
Your toddler can pick out pieces of pasta and peas from the mixture - just make sure it's cooled slightly.
Ingredients
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160g wheel-shaped pasta or penne rigate
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50g unsalted butter
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½ very small onion, finely chopped
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100g smoked streaky bacon, cut into small squares
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250ml double cream
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100g new-season broad beans, podded weight, blanched and skinned
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50g peas, podded weight
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50g Parmigiano Reggiano, very finely grated, plus extra to garnish
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Small handful of mixed mint leaves and flat-leaf parsley leaves, very finely chopped
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Freshly ground black pepper
This tasty pasta dish is super-quick to make and perfect for a mid-week lunch or supper
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Put the pasta in a large pan of boiling salted water and cook until al dente.
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Meanwhile, make the sauce. Put the butter in a pan over a medium heat and when it has melted, add the onion. Fry until very soft and translucent.
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Add the bacon and fry until crispy but don’t allow it to become too hard.
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Add the cream and as it starts to thicken, add the broad beans, peas, Parmigiano Reggiano and chopped mint and parsley. Season with a little salt and plenty of pepper.
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Cook until the cream has thickened and become glossy. If the sauce looks too thick, don’t be shy to add a little more cream. Drain the pasta, reserving a little of the pasta water. If you think the sauce needs to be thinned, add some of the pasta water.
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Serve immediately, sprinkled with more freshly grated Parmigiano Reggiano.
This recipe is from Kitchen Garden Cookbook: A Year of Italian Scots Recipes by Carina Contini (Frances Lincoln, £25).