A taste of spring in the depths of winter thanks to the magic that is frozen peas! Cooked here with loads of garlic and a little diced pancetta, half the mix gets whizzed up and tossed through wholesome spelt spaghetti until creamy, then topped with fresh ricotta.
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Serves
4
Pancetta
Onion
Garlic
Frozen Pea
Water
Pasta Water
Parsley
Spaghetti
Ricotta
Olive Oil
Salt
Black Pepper
Serves
4
Pancetta
Onion
Garlic
Frozen Pea
Water
Pasta Water
Parsley
Spaghetti
Ricotta
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place a saucepan over a medium heat and add the olive oil, the pancetta and finely chopped onion and cook for 5 mins until the onion is soft and the pancetta has rendered its fat.
Step 2.
Meanwhile, put your pasta to boil in plenty of well-salted boiling water.
Step 3.
Finely chop and add the garlic, cook for 2 mins and then pour in the frozen peas and the water and stir well. Cook for 2 mins until the peas are tender.
Step 4.
Remove half of the mixture and add it to a blender along with 2 tbsp of pasta cooking water, half of the ricotta, and the parsley. Blend until almost smooth.
Step 5.
By this point, your pasta should be al dente so drain it and transfer to the pan with the peas.
Step 6.
Pour in your pea cream too and mix everything well. Taste and season, spoon into a bowl and then top each one with a nice spoon of ricotta, black pepper and a drizzle of olive oil.
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