A delicious seasonal recipe that will delight kids and grown-ups. Homemade farfalle pasta dressed with a creamy sauce made of peas and onion, tiny slivers of guanciale, and grated Asiago. You could use store bought farfalle or any pasta you like.
Song of the day: Bang - AJR
Eating seasonal most of the times, is our way to go. Produce is at their peak, resulting in plenty of flavor, and we can buy local and organic. As soon as fresh peas start making their appearance at the farmer's market, we make sure to buy plenty, to use fresh in our recipes, and also to freeze for later.
Farfalle, homemade or store-bought
All in all, making homemade pasta is so fulfilling. True, it requires some skills, and a bit of your time to execute. But in the end, if you make it a family activity and have fun along the way, it will totally be worth the effort.
With Loreto we enjoyed making these tri-color farfalle using beets, spinach, and turmeric to naturally color the dough. If you have a Kitchen Aid with the pasta attachment and a pasta cutter with corrugated edges, you can follow our step by step and try making your own farfalle. However, you can use a store-bought pasta. Farfalle would be a nice and fun pasta shape, but any short pasta would work well.
The sauce
In detail, the sauce for this Creamy Farfalle with Peas, Guanciale and Asiago is a combination of sauteed peas and onion, of which some are pureed, crispy strips of guanciale, and grated mild Asiago.
- In the first place, do all the prep. Boil the peas for 2-3 minutes, or just until slightly tender. Chop the onion, cut the guanciale in strips, grate the Asiago.
- After that, puree half of the peas in a food processor with a bit of the water the peas were cooked in, until creamy and set them aside. Then, sauté the guanciale strips in a pan until crispy. Remove, set aside, and leave the pan with the juices in.
- At this point, add the peas and chopped onion to the pan, and a little evo oil if you do not have enough oil from the guanciale. Sauté for a couple of minutes, or until onions are translucent. Turn off the heat.
- Next, add back the guanciale to the pan with the peas and onion and mix to blend.
Adding the pasta to the sauce
The next steps are what bring the dish together.
- Cook the pasta according to the time on the package. Keep in mind that homemade pasta cooks in less time than store-bought. Drain with a slotted spoon, reserving some of the pasta water. Add pasta to the pan on low heat with the peas and guanciale, and top with a little of the grated Asiago.
- Now add the pea puree, and more of the grated Asiago, leaving some for the top. Stir well to combine, adding a little of the pasta water to create a lovely creaminess. Keep on the stove for just the time necessary to combine all the ingredients and flavors.
- Plate your pasta, sprinkle the last of the Asiago on top, add a few fresh basil leaves and a drizzle of evo oil.
Substitutions or modifications
Definitely, you can customize this dish to your diet and liking.
- Farfalle pasta - homemade or store bought, or any other pasta shape you like (short pasta works better).
- Onion - you can use yellow, purple, or white. Also, shallot works great.
- Guanciale - you can substitute with pancetta. Omit to make the dish vegetarian.
- Asiago - you can use Fontina, Caciocavallo, Provolone, or any mild soft cheese that melts beautifully. Vegan option: omit, together with guanciale, and use a vegan cheese instead.
Next time you see fresh peas at the market, buy some and try this Creamy Farfalle with Peas, Guanciale and Asiago. You will love its fresh, bright flavor, and the creamy texture with lovely bits of peas and crispy guanciale.
Buon Appetito!
PrintCreamy Farfalle With Peas, Guanciale And Asiago
A delicious seasonal recipe that will delight kids and grown-ups. Homemade farfalle pasta dressed with a creamy sauce made of peas and onion, tiny slivers of guanciale, and grated Asiago. You could use store bought farfalle or any short pasta you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 200 g farfalle pasta (bow ties) or any other pasta you like
- 200 g (1 cup) peas, fresh or frozen
- 75 g (roughly ⅓ cup) guanciale or pancetta
- 1 small onion or shallot, minced
- salt and pepper to taste
- 70 g (½ cup) mild Asiago, grated
- a few basil leaves and a drizzle of evo oil for the top
Instructions
- First, boil the peas for 2-3 minutes, or just until slightly tender. Chop the onion, cut the guanciale in strips, grate the Asiago.
- Puree half of the peas in a food processor with a bit of the water that the peas were cooked in until creamy and set them aside.
- Then, sauté the guanciale strips in a pan until golden crispy. Remove, set aside, and leave the pan with the juices in.
- At this point, add the peas and chopped onion to the pan, and a little evo oil if you do not have enough oil from the guanciale. Sauté for a couple of minutes until onions are translucent. Turn off the heat.
- Next, add back the guanciale to the pan with the peas and onion and mix to blend.
- Cook the pasta according to the time on the package. Keep in mind that homemade pasta cooks in less time than store-bought. Drain with a slotted spoon, reserving some of the pasta water. Add to the pan on low heat with the peas and guanciale, add a little of the grated Asiago.
- Now add the pea puree, and more of the grated Asiago, leaving some for the top. Stir well to combine, adding a little of the pasta water to create a lovely creaminess.
- Lastly, plate your pasta, sprinkle the last of the Asiago on top, add a few fresh basil leaves and a drizzle of evo oil.
- Enjoy!
Notes
You can use pancetta instead of guanciale, or omit.
I love baking and kneading dough because it takes me to a happy place in my soul.
Allyssa says
Fam really loved this! Will make it again! Super easy to make and really taste amazing! Perfect for gatherings too! Thanks a lot for sharing this!
You're welcome! Happy to hear it was appreciated!
veenaazmanov says
A perfect and colorful dish for kids. Love to try it for my Kids Birthday party. Sounds creamy and delicious and yum.
Kids will love it, although grown-ups enjoyed it a lot, too 😉 . Thanks!
Sharon says
This is such a delicious pasta dish! The puree that goes over the top adds so much flavor.
Thanks! Yes, pureeing part of the peas is crucial to get a lovely creaminess.
GUNJAN C Dudani says
We are pasta crazy family and anything pasta is always our first preference. This is our lunch today.
We love our pasta, too 😉 ! Glad to hear that!
Sandhya Ramakrishnan says
This is so delicious and would taste so good with freshly harvested garen peas. I love your farfalle color and it is my dream to make homemade pasta sometime.
Oh yes, cannot wait for fresh local peas to make it again!
Heidy says
This delicious seasonal pasta recipe was perfect tasting, and I can not stress enough how much our family enjoyed this wonderful recipe. I loved the easy instructions and tips! I am looking forward to trying a few other recipes I noticed today! Have a wonderful day!
Thank you so much! We love that! Greatly appreciated.
Marisa F. Stewart says
You can't beat a fantastic pasta dish and this one hit the spot. I didn't have time to make the tri-color farfalle but Hubs and I certainly will. We love making our own pasta and the three colors are beautiful. Besides, you can't beat fresh pasta any day of the week. The saltiness of the guanciale and the sweetness of the peas really made the pasta a perfect dish to go along with our grilled chicken.
Oh, that's fine, store bought pasta works well, too 😉 . Yes, it's creamy, sweet, and salty!
Katie Crenshaw says
This creamy farfalle pasta makes such a beautiful, delicious summer meal. I love the flavor combinations and how easy it is to make.
Thank you! With store bought pasta comes together in almost no time. And it's truly delicious.
silvia says
What a delicious recipe! I'm a big peas fan, I could add them to almost anything, but they are particularly delicious in this pasta. Of course, the guanciale is also a star in this dish. I'll be making it again!
Moop Brown says
I love how colorful and tasty this pasta looks. It seems pretty easy to prepare and could make for a perfect weeknight meal as well.