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Pea & Pancetta Summer Pasta

Sun, 9 May 2021

Pea & Pancetta Summer Pasta
Pea & Pancetta Summer Pasta
 
Chef: Shane Rigney from Riggers D.8
 
Ingredients:
150g of Farfalle pasta
1 shallot, peeled and finely diced
2 cloves of garlic, minced
Half of tub of full fat cream cheese
Half glass of dry white wine
100g of garden peas or petit pois
100g of diced smoked pancetta (or regular bacon or lardons)
2 handfuls of cavolo nero or spinach leaves
Zest of half lemon
Parmesan grated to finish
Palmful of chopped fresh parsley 
Sea salt and black pepper
 
Method:
1.  Cook pasta in boiling salted water as per instructions
2.  Gently saute shallots and garlic in a little olive oil over a gentle heat in a heavy bottomed frying pan
3.  Add the bacon to the pan and cook until just crisp and fat has rendered out.
4.  Turn heat up slightly and deglaze the pan with glass of wine, reduce by half.
5.  Add the cream cheese, spinach or cavolo nero and peas, and allow the cream cheese to melt and gently bubble and the leaves to wilt 
6.  Add the lemon and parsley and season with sea salt and pepper to taste, the bacon is salty so be sure to taste test first!
7.  Drain the pasta reserving a little of the cooking water and decant the sauce into the same saucepan stirring well so that all the pasta is well coated
8.  Serve in large pasta bowls and finish with fresh parmesan.  Enjoy! 

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