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.
- 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
- 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.
You can use pancetta instead of guanciale, or omit.
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian