I had the lovely Abigail over for dinner and Doctor Who last night and so I decided to do another recipe from the Rick Stein cookbook (I seem to be on a bit of a roll with this one!), however, I also decided to make a couple of additions.
Firstly the recipe assumes that you are going to make your own pasta. I didn’t have the time to do this so I opted for fresh pasta from Sainsbury’s instead, however, they didn’t have farfalle, so I ended up with fusilli instead. I also decided to add some mascarpone and some dried chilli flakes to make the sauce a bit creamier, and to give it a bit of a kick. Finally I used a mix of smoked and unsmoked pancetta, for variety. All in all my changes worked well and the end result was tasty.
Fresh farfalle or fusilli pasta for 2
100g of shallots, finely chopped
30g of butter
200g of pancetta, cubed
500g of frozen petits pois
1 bay leaf
1 sprig of thyme
½ a teaspoon of dried chilli flakes
400ml of chicken stock
1 generous tablespoon of mascarpone
70g of Parmiggiano, finely grated
Freshly ground black pepper
Sea salt to taste (I found this unnecessary as the pancetta is quite salty anyway)
In a large saucepan melt the butter and sweat the chopped shallots, over a medium heat, for 4-5 minutes, until soft.
Add the pancetta and cook for a further 4-5 minutes until coloured and starting to crisp.
Sprinkle over the chilli flakes and stir well to combine. Then add the peas, bay leaf, thyme, stock and mascarpone. Stir well to ensure that everything is combined, then reduce the heat and simmer for 10-15 minutes.
Cook the pasta in boiling water, as per the instructions. Then drain well.
Add the parmiggiano to the pea sauce. Season with black pepper and then stir in the drained pasta. Stir well, sprinkle a little more parmiggiano over the top, and then serve.