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Tortiglioni
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Total Time:
25 minutes
Quick and comforting pea dish, sweet peas paired with salty guanciale and pecorino cheese for a delicious contrast.
Ingredients:
  • 350 g fresh peas in their pods
  • 80 g piece of higher-welfare guanciale (cured pig’s cheek) or smoked pancetta
  • 150 g dried tortiglioni or rigatoni
  • 2 shallots
  • ½ a lemon
  • ½ a bunch of fresh mint (15g)
  • 30 g pecorino cheese plus extra to serve
  • extra virgin olive oil
  • pea shoots to serve (optional)
Instructions:
  • Remove peas from pods and boil the pods in salted water for 5 minutes for flavor. Finely dice guanciale and cook in a non-stick pan until fat is rendered. Discard pea pods and cook pasta according to package. Chop shallots and cook with guanciale until golden. Add peas, water, and lemon zest. Cover and cook for 5 minutes. Add mint, pecorino, and drained pasta. Toss until pasta absorbs flavors. Adjust consistency with reserved pasta water. Season and serve with extra pecorino, olive oil, lemon, and pea shoots, if desired.

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