We’ve had some really beautiful weather in the past couple of weeks and, with my new raised veg beds complete, I finally managed to get out and sow my first ever vegetables. I’m fortunate that my Mum is a trained horticulture specialist and garden designer, so she helped me select some fruit and veg that would be fairly easy for me to grow and I’d be able to harvest this year. She really is in her element in the garden and it was lovely to spend the day with her as she showed me the different ways to sow each of the seeds and how to water and care for them. There really is something so satisfying about spending time outdoors in the mud!
At this time of year, when there’s not a whole lot of excitement around in terms of fresh fruit and veg, I tend to rely on whatever I’ve got stashed in my freezer or store-cupboard. This simple pasta dish that takes about 15 minutes to make and it’s an ideal mid-week supper when you’ve had a busy day at work and want something quick and satisfying to eat.
You will need:
400g of dried Penne pasta
3 tbsp olive oil
1 garlic clove
½ an onion
150g panchetta, cut into thin slices
2 tbsp of of crème fraiche
150g frozen peas
Parmesan for sprinkling
1.) Bring a pot of salted water to the boil and then cook the penne pasta according to the instructions on the packet.
2.) In a large pan, heat the oil in a frying pan and cook the onion until it begins to soften. Add pancetta and cook for about 4 minutes, or until it begins to brown, then add the garlic and peas. Cook for about another minute, or until the peas are cooked, and then turn off the heat.
3.) Drain the pasta and add it to the pan with the onion, garlic and pancetta. Add 2 tbsp of crème fraiche and mix gently until well combined. If you prefer you sauce more creamy then just add more creme fraiche.
4.) Serve on warmed plates and sprinkle generously with parmesan.
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