PEA MINT AND PANCETTA FARFALLE
INGREDIENTS (SERVES 2)
2 1/2 cups farfalle pasta
8 thin slices of pancetta
1 dozen cherry tomatoes
garlic infused canola oil, dirzzle
salt, to season
2 cups frozen peas
1/2 cup parmasen cheese, grated
1 cup mint leaves
Preheat oven to 200 degrees.
Put the pasta into a boiling pot of water and cook for 10 minutes. Strain the pasta and place back in the pot with a drizzle of oil.
In the mean time line a baking tray and place the pancetta. Place the tomatoes in a roasting tray with a drizzle of oil and a pinch of salt. Place the pancetta and tomatoes into the oven for 8 minutes.
In another pot of boiling water add the peas and once they are back to a boil strain them and transfer back into the pot and drizzle with oil.
In a stick blender add the cheese, half of your mint and peas, few pieces of pancetta, drizzle with oil and blitz until a paste is made. Stir into your pot with the pasta. Transfer the pasta to a mixing bowl.
Add to the mixing bowl your fresh peas, remaining mint leaves and tear in the pancetta.
Serve with the cherry tomatoes on top.