Pasta Alla Nonna

The Scots Magazine - - Carina’s Kitchen -

This is a clas­sic grand­mother’s pasta! Nor­mally made with “route”, the lit­tle wheel shaped pasta, so that the peas can stick in between the gaps and make it eas­ier for you to en­joy.

Serves two as a main, four as a starter

In­gre­di­ents

● 160g De Cecco wheel-shaped pasta, or any chunky mac­a­roni (80g per per­son for a main course, or 40g per per­son for a starter)

● Salt

● 50g un­salted but­ter

● ½ very small onion, finely

chopped

● 100g pancetta, cut into small

squares

● 250ml dou­ble cream

● 75g fresh gar­den peas, pod­ded

weight

● 75g broad beans

● 2 large hand­fuls of fresh spinach

● A lit­tle freshly grated nut­meg

● 50g Parmi­giano Reg­giano, very

finely grated, plus ex­tra to gar­nish

● Freshly ground black pep­per

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