Pasta e piselli cremosi ( Creamy pasta with peas )
This nutritious one-pot is a slightly different take on traditional pasta e piselli . Half the peas are blended for a creamier consistency and the uncooked pasta is added raw and cooked a bit like a risotto . Depending on your pasta brand , you may need more or less stock . If you ’ re vegetarian , simply omit the pancetta . Quick and simple with very few ingredients , I ’ m sure this will become a firm favourite .
Gennaro Contaldo
SERVES 4
• 3 tbsp extra virgin olive oil
• 1 onion , finely chopped
• 60g pancetta , finely chopped
• 360g frozen peas
• 1.8 litres hot vegetable stock , plus extra
• 320g ditalini or tubettini pasta
• 50g grated parmesan
AS SEEN ON
Summer Kitchen
1 Heat the oil in a large , deep frying pan , add the onion and pancetta and cook over a medium heat for about 4 mins . Stir in the peas and cook for 1 min . 2 Add 2 tbsp stock and continue to cook for 2 mins until the peas are cooked . Remove from the heat and pour half the mixture into a blender . Whizz until smooth . Return the blended mixture to the pan with the intact peas , place over the heat , stir through the dry pasta and tip in the remaining stock . 3 Bring to the boil and continue to cook over a medium-high heat until the pasta is cooked al dente . Remove from the heat and stir in the parmesan , check for seasoning and add a little salt and pepper if required . Serve immediately . bbcgoodfoodshow . com 109