PASTA E PISELLI CREMOSI

CREAMY PASTA WITH PEAS

Quick and simple with very few store-cupboard ingredients, I’m sure this will become a firm family favourite. 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 and substitute the parmesan with a similar vegetarian hard cheese.

SERVES 4

★ 4 tbsp extra virgin olive oil

★ 1 onion, finely chopped

★ 60g pancetta, finely chopped

★ 360g frozen peas

★ approx 1.5 litres hot vegetable stock

★ 320g dried ditalini or tubetti pasta

★ 50g grated parmesan cheese

★ sea salt and freshly ground black pepper

★ Heat the olive oil in a large, deep frying pan, add the onion and pancetta and cook over a medium heat for about 4 minutes until the onion is softened and the pancetta is golden. Stir in the peas and cook for a minute. Add a couple of tablespoons of the stock and continue to cook over a medium heat for a couple of minutes until the peas are cooked.

★ Remove from the heat and pour half the mixture into a blender, then whiz until smooth. Return the blended mixture to the pan with the whole peas, place over the heat, stir in the pasta and pour in the remaining stock. Bring to the boil and continue to cook over a medium-high heat until the pasta is al dente (check the cooking time on the pasta packet).

★ Remove from the heat and stir in the grated parmesan, then check for seasoning and add a little salt and pepper, if required. Serve immediately.