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Farfalle with Pancetta and Peas

Mood: Yummy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
I have to say this pasta is fantastic. It's so simple and so impressive. I would serve this with a Pino Grigio or Prosecco.
Farfalle pasta is bowtie pasta.

• 2 tablespoons of olive oil

• 1/2 cup of diced pancetta

• 3 shallots diced

• 2 roma tomatoes, peeled and diced

(To peel a tomato. Score the top of the tomato, meaning make an "X" just penetrating the flesh, and drop in boiling water for 30 seconds. Take them out of the water and peel) • 2 cups of farfalle (bowtie) pasta

• 1/4 cup of sweet peas

• 2 tablespoons of minced flat leaf parsley

• 1/2 cup of freshly grated Parmesan cheese

• 3/4 cup of heavy cream

• salt and pepper to taste

• Medium pan

• Medium stock pot

• Strainer
• Measuring cups and spoons

Preparation (Do it!)
1. Heat 1 tablespoon of olive oil in pan over medium to medium high heat, add the pancetta and cook for about 5 minutes until lightly browned.

2. Take out the pancetta and reserve in a bowl.

3. In the same pan that the pancetta was cooked in, add 1 tablespoon of olive oil and add the shallots and cook for 5 minutes or until slightly, very slightly, brown.

4. Add the chopped tomatoes and pancetta. Season with salt and pepper and cook for 25 minutes over medium heat. No Cover.

5. Stir in the cream and peas.

6. While this is cooking, cook the farfalle in salted boiling water until al dente (firm to the tooth.) Strain pasta. Check the packet for directions or go to our HOW TO COOK PASTA COOKING TIPS.

7. Add the pasta to the sauce and stir for for 30 seconds.

8. Add the cheese and the parsley.


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