It was time for Sunday lunch and after a quick check into the fridge, pantry and freezer I realised that I had everything but pancetta for this meal
The stores are open on Sundays – lucky for me – and it was sorted in a jiffy.
This recipe is for four
400 g pasta
250 g peas
100 g pancetta or bacon, diced
2 small onions
a handful of mixes herbs like chives, parsley and basil
a handful of grated Parmesan
olive oil, black pepper
Put the pasta water to boil and prepare the rest while the pasta is cooking.
Chop the onion, grate the cheese and mince the herbs.
Heat a large pan and cook the pancetta.
Add the chopped onion. Cook for five minutes.
Add the peas and 1,5 dl water. Let boil until the water is almost evaporated ie a couple of minutes.
Pour the pasta into a colander and then to the pan. Heat.
Add the cheese and herbs. Turn in carefully. Season with black pepper.
In a month or so everything I’ll be able to get everything but the pancetta, olive oil and pasta from my garden. Can’t wait.