This dish is wonderfully light, flavourful and very very quick. It is perfect on a summers evening ,when you don't want to spend all night in the kitchen. It uses fresh tagliatelle (see separate fresh pasta recipe) but this can be swapped out for dry pasta of any variety. You could adapt this further by experimenting with different cheeses such as Gorgonzola. Recipe adapted from BBC Good Food.
Cooking Time: 15 minutes
Serves: 2
Ingredients
1 tbsp olive oil
1 white onion, finely chopped
150 g pancetta, cubed
100 ml hot vegetable or chicken stock
150 g frozen peas
75 g grated Parmesan
125 g fresh spinach leaves ,washed
200 g fresh tagliatelle (or 150 g dried tagliatelle)
Method
1. Heat the olive oil in a large frying pan over a medium heat. Add the chopped onions and fry for a few minutes until starting to soften.
2. Add the pancetta and cook for 5 minutes until the meat is cooked and beginning to go crispy.
3. Next, add the hot stock and bring the pan to the boil. Simmer for a few minutes to allow the liquid to reduce slightly.
4. Add the peas and parmesan and stir, allowing the cheese to melt and incorporate into the sauce. Finally add the spinach leaves and leave them to wilt into the sauce.
5. Meanwhile, boil the fresh pasta in salted water for a few minutes until al dente. Drain the pasta, reserving some of the cooking water, before tossing it through the sauce. If the pasta becomes too thick, add a splash of the cooking water to thin it out.
6. Serve with a final grating of parmesan
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