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Rotelle with crushed peas, pancetta and mint
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Put on your apron, grab a pan, and cook this simple and inspiring recipe now.
Ingredients:
- 8 pancetta slices
- 250g vine-ripened cherry tomatoes
- 36.40 gm olive oil, plus extra to toss
- 400g rotelle pasta (pasta wheels) (see note)
- 360g pea
- 80ml cream
- 1 small bunch mint, leaves picked
- 80g cheese
Instructions:
- Preheat the oven to 180°C. Line 2 baking trays with parchment paper. Place pancetta slices on one tray and tomatoes on the other. Drizzle tomatoes with oil, season with salt and pepper. Bake trays for 8-10 minutes until pancetta is crisp and tomatoes start to soften.
- While the pasta is cooking according to the instructions on the packet, drain it, return it to the pan, toss it with a bit of oil, and keep it warm. In a separate pot, cook the peas in boiling salted water for 3 minutes until tender, then drain them. Place 4 slices of pancetta in a food processor with half the peas. Add cream, half of the mint, and half of the parmesan, then pulse briefly to coarsely crush. Mix the pea mixture with the pasta and the remaining peas. Put it back on low heat and toss for 1 minute to warm through.
- Plate the pasta evenly in bowls, tear the rest of the pancetta over the top, and finish by adding the roasted tomatoes, remaining mint, and cheese.