Farfalle Pasta with Pancetta and Peas Recipe

Method

‘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.’ 

1. Gently heat the olive oil and butter together in a frying pan for one minute, or until the butter has melted. 
2. 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. 
3. 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. 
4. Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the farfalle for 10 minutes, or until al dente. 
5. 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.