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.
The finished dish, ready to be served.
: 10 minutes
: 20 minutes
: 4 servings
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
I used Spanish panceta, but Italian pancetta is probably more ready available.
If you want to thaw the peas quickly, pop them in a sieve and pour a kettle of boiling water over them
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