It was fun and fast. My wife and kids loved it!
I put some water to boil with a little salt and few drops of olive oil.
Less than 10 minutes to cook the Barilla conchiglie (medium shells), al dente.
A fry pan with some olive oil, small pieces of pancetta ( Italian bacon) and some slices of garlic.
When the bacon was kind of crispy I added the very young small early peas (Le Sueur) - with the water of the can drained. Mixed pancetta, garlic and the peas together. Red, white and green. Drained the fat. Added a half pint of Heavy Whipping Cream and waited until the mix start boiling. Took the conchiglie out of the water and dropped the mix on top of it. Buono appetito.
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