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Creamy-Farfalle With Peas, Guanciale And Asiago-feature-in the platter with fork

Creamy Farfalle With Peas, Guanciale And Asiago


  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x

Description

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.


Ingredients

Scale
  • 200 g farfalle pasta (bow ties) or any other pasta you like
  • 200 g (1 cup) peas, fresh or frozen
  • 75 g (roughly 1/3 cup) guanciale or pancetta
  • 1 small onion or shallot, minced
  • salt and pepper to taste
  • 70 g (1/2 cup) mild Asiago, grated
  • a few basil leaves and a drizzle of evo oil for the top

Instructions

  1. First, boil the peas for 2-3 minutes, or just until slightly tender. Chop the onion, cut the guanciale in strips, grate the Asiago.
  2. 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.
  3. Then, sauté the guanciale strips in a pan until golden crispy. Remove, set aside, and leave the pan with the juices in.
  4. 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.
  5. Next, add back the guanciale to the pan with the peas and onion and mix to blend.
  6. 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.
  7. 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.
  8. Lastly, plate your pasta, sprinkle the last of the Asiago on top, add a few fresh basil leaves and a drizzle of evo oil.
  9. Enjoy!

Notes

You can use pancetta instead of guanciale, or omit.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
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