Sometimes you want a quick dinner made from things you have in the fridge. Pancetta may not be something everyone keeps in their fridge, so you could of course substitute ham, speck or bacon. I had some cream left over from some dessert I made and despite my dislike for peas, I usually have some of them in my freezer. I must admit that there is always white wine open in my house and using it in food ensures I don’t just drink it while unwinding after a hard day. You could just use stock or water, but the end result will be a little thinner in flavour. Plus how better to justify having a glass while you cook!
This isn’t a fancy meal but it is tasty, filling and fast.
What is your favourite quick dinner meal?
Pasta with Peas and Pancetta
- Small shell pasta enough for one
- 1/2 diced onion
- 1 garlic clove
- 3 slices of pancetta sliced
- 1/2 cup of baby peas
- 1/3 cup white wine ( I use chardonnay my tipple of choice)
- 1/4 cup cream
1. Bring water to boil in pan and add pasta
2. Heat small amount of olive oil in pan and add dice onion. Cook for 1 minute
3. Add pancetta and cook for a further 2 minutes before adding garlic. Cook for a further minute
4. Add wine and deglaze the pan scraping at any bits stuck to the bottom of the pan, reduce until half the liquid is left.
5. Add peas and stir in until tender
6. Take 1/2 cup of water from the boiling pasta pot and put aside.
7. Take pan off the heat and turn off the hob and add cream stirring in to the other ingredients.
8. Drain pasta.
9. Place the sauce pan back on the previously used warm hob, add the pasta and enough water to create a sauce that coats the pasta.
10. Serve with parmesan.