Serves 1
Directions
- 1Place pancetta into a cold pan and cook until it is nice and crispy.
- 2Add a couple drops of liquid smoke to the pancetta for smokiness (optional).
- 3Add half of a large diced onion to the pan.
- 4Add three minced cloves of garlic and a tablespoon of chicken bouillon.
- 5Add one pound of frozen peas and four cups of warm or hot water.
- 6Once cooked down for a little bit, pull about half of your peas out and set them aside.
- 7Blend the reserved peas with an immersion blender or food processor, along with a good solid handful of basil, to create the sauce base.
- 8Add one pound of ditalini pasta to the pan with the remaining ingredients and cook until almost all the liquid is out, leaving a little liquid to loosen the sauce.
- 9Pour the blended pea and basil mixture over the pasta and peas.
- 10Add a generous amount of Parmesan and mix well.
Ingredients
- pancetta
- 2 drops liquid smoke
- 0.5 large onion diced
- 3 cloves garlic, minced
- 1 tablespoon chicken bouillon
- 1 pound frozen peas
- 4 cups warm or hot water
- 1 pound ditalini pasta
- 1 handful basil
- Parmesan
Equipment
cold panimmersion blenderfood processor
Tips
- You can skip liquid smoke if you don't like it or use bacon instead of pancetta.
- You can dice the onion finer if desired.
- Blend half of the cooked peas with basil to create a thick and creamy sauce base.
- Cook until almost all liquid is out, leaving a little to loosen the sauce.
- Add cream to the peas/onions when blending to make it blend easier (viewer tip).
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