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Ingredients50-75g per person of your favourite pasta - preferably a type of macaroni1 white onion (finely chopped/diced) Peas, fresh or frozen but not tinned Good olive oil Parma ham / pancetta (cubed) (optional) Parmesan / grana padano or similar (grated) to serve Seasoning to taste |
Handy HintFor the meaty version, cook the ham/pancetta until well cooked, drain and put aside. Continue with method above and then add at the end with pasta. As tasty as this is, it is also very versatile as a base dish. You can add cream, creme fraiche etc at the end or use alternative in season veg - we also like this with asparagus, chard, broccoli etc. |
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Method1. Slowly soften (do not brown) the onion in the olive oil.2. When the onions are softened, add the peas - continue to cook gently. 3. Bring a large pan of salted water to the boil. 4. Cook the pasta in plenty of boiling water. When pasta is 'al dente' (cooked but slightly hard), drain and add to the onion and peas. 5. Stir gently for 3-4 mins. 6. Add pepper to taste and serve with plenty of grated cheese. | |||||||||||||||||||||
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