Pasta with Peas and Pancetta – Johnny Di Francesco

PASTA PISELLI E PANCETTA

PASTA WITH PEAS AND PANCETTA

Cook Time 30 minutes | Serves 6

  • 150g (51⁄2 oz) diced onion
  • 150g (51⁄2 oz) prosciutto crudo
  • 750g (1 lb 10 oz) peas
  • 1 garlic clove
  • 1L (35 fl oz) vegetable stock
  • 500g (1 lb 2 oz) tubetti pasta
  • flat-leaf (Italian) parsley, finely chopped, to garnish

Heat the olive oil in a pot over medium heat.

Add the garlic and sauté the diced onion and the prosciutto until the onion is translucent and the prosciutto is caramelized.

Add the fresh peas and the vegetable stock and cook until the peas are soft and tender and have lost their bright green color.

Bring a pot of salted water to the boil. Add the pasta and cook for approximately half or less than recommended cooking time on the packet. Drain.

Add the pasta to the sauce and cook until all the vegetable stock has been absorbed and a creamy consistency has formed.

Tip: Retain some of the water from the pasta pot. You can use this to add to the sauce if required.

Recipe from The Food of Naples by Johnny Di Francesco of 400 Gradi.

Food of Naples – Johnny Di Francesco

In his newest book, Johnny Di Francesco shares his love of traditional Neapolitan food.

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