Traditional Oven – Pasta and Peas Recipe
Ingredients (serves 2)
- 6.3 oz of pasta
- 9 oz of small peas
- 4 oz of smoked pancetta
- ½ white onion
- ½ glass of white wine
- 4 tablespoons grated cheese
- 2 tablespoons breadcrumbs
- Evo oil
- Pepper
- Salt
Preparation
Pour generously of oil into a large pot and add the peeled and finely chopped onion. Once softened, pour in the half glass of wine and add the diced smoked pancetta. Brown it and add the peas; then pour in enough water to cover about ¾ of the pot. Season with salt and pepper, and as soon as the water begins to boil, add the pasta. Cook for the time indicated on the package, being careful not to let the water dry out too much as the final result should be creamy, but not soupy.
Once ready, serve your pasta and peas while still hot. If you’re looking for an alternative version, you can pour it into an aluminium tray, sprinkle with Parmesan and breadcrumbs—a drizzle of olive oil—and reheat in a preheated convection oven at 350°F for 10 minutes. You’ll have a pasta and pea timbale!
