Fresh garden peas and salty pancetta, combined together with cream, make a delicious sauce to set against a thick tubed pasta. This is an impressive and colourful dish, which is great for a family meal.
Ingredients 25 g butter
15 ml/1 tbsp olive oil
150 g thawed garden peas
1 garlic clove, crushed
75 ml chicken stock
75 ml Vermouth, or dry white wine
30 ml parsley
175 ml double cream
200 g pancetta
350 g pasta (I used semi-wholewheat tortiglioni)
Salt and freshly ground black pepper
Heat a heavy-bottomed pan and tip in the pancetta.
I used Spanish panceta, but Italian pancetta is probably more ready available.
Fry for 5-10 minutes until crispy, then set aside on a plate lined with kitchen paper to soak up excess oil.
Melt half the butter with the olive oil in a medium-sized saucepan. Once the butter foams, tip in the thawed peas and garlic.
If you want to thaw the peas quickly, pop them in a sieve and pour a kettle of boiling water over them
Give it a good stir, then add the chicken stock and Vermouth.
Sprinkle in the chopped parsley, and then add salt and freshly ground pepper to taste (I omit this if making for children - the pancetta is salty enough). Stir frequently while cooking over a medium heat. It should take about 5-8 minutes for the liquid to reduce.
Turn the heat up to high and add half the cream to the peas. Stir constantly, and the cream will start to coat the peas.
Remove from the heat and add the pancetta back into the pan and stir to combine.
Meanwhile, cook the pasta in salted, boiling water according to the packet instructions, then drain.
Add the remaining butter and cream to the pasta pan until it's melted. Then add the pasta and toss it over a medium heat until the pasta is coated with the melted butter and cream.
Pour the pea and pancetta sauce into the pasta pan and toss again until it's mixed thoroughly.
Serve straightway, sprinkled with some more fresh parsley.