Pasta and peas

Pasta and peas

Pasta e piselli

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
100g pancetta, finely diced
2 large white onions
or 2 bunches spring onions, chopped
1 garlic clove, crushed
1 celery stalk, trimmed and diced, plus a few chopped leaves
6 tablespoons olive oil
700g small and tender, fresh garden peas
salt
pepper
400g spaghetti, broken into 5cm pieces
1 tablespoon parsley, coarsely chopped

Method

  1. Put the pancetta, onion, garlic, celery and olive oil in a pan, and fry for 5 minutes. Add the peas and cook gently until the peas are soft. Season to taste.
  2. Cook the pasta separately in boiling salted water until al dente. Drain the pasta and add to the peas. Leave for 2 minutes so that the flavours combine and then serve, sprinkled with parsley. If you have used frozen peas, it takes a little longer, and should the dish be too dry, add a little of the pasta boiling water.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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