We probably eat pasta at least once a week at home. I have to admit though, when we’re busy I tend to rely on well known recipes such as pasta all puttanesca, penne with bacon and mushrooms and spaghetti bolognese and now I think about it, most of the pasta we eat has a tomato base.
This recipe, by Gennaro Contaldo for Bertolli, is a refreshing addition to my little black book of quick and easy pasta dishes. It’s simple with just 5 ingredients and perfect for a light midweek meal. I have to just say how much I love Gennaro - he’s one of the reasons I rate Jamie’s Italian so much higher than most high street chains, his work behind the scenes includes training on site and menu development. I also loved his series ‘The Greedy Italians’ with Antonio Carluccio. No only was the programme funny and very entertaining, it was clear that he’s not only very passionate about Italian food but also a great chef!
Italian brand Bertolli has long been my choice when it comes to spread - we use the bertolli with olive oil. However, before now, I hadn’t actually tried their ‘Bertolli with butter’. It’s luxurious creaminess was perfect for this simple but delicious dish and now I’ve tried it, I can’t wait to bake some cakes with it because I just know it’ll work perfectly.
The original recipe can be viewed on the Bertolli website but for ease, here it is again: Ingredients (serves four)
- 350 g farfalle pasta
- 50 g Bertolli with Butter + extra knob
- 1 small onion finely chopped
- 40 g pancetta, finely chopped (optional)
- 250 g frozen peas
- several mint leaves
- 20 g Bertolli with Butter + extra knob
- Salt & pepper to taste
- Bring a large saucepan of water to the boil.
- Add the farfalle pasta and cook for around 10 minutes or until “al dente.” Gennaro’s tip: use lightly salted water to cook pasta in.
- Meanwhile, heat Bertolli with Butter in a large frying pan, adding onion and pancetta. Cook on a medium heat until the onion has softened.
- Stir in the peas and mint and some salt and pepper. Cover with a lid and cook on a gentle heat for about 3 minutes until the peas are cooked.
- Drain the farfalle, then add it to the sauce with a little pasta water, parmesan, and a knob of Bertolli with Butter.
- Make sure to mix well. Serve immediately with an extra sprinkling of parmesan if desired (and in my case, a cold glass of something alcomofrolic!)
Because we’re being healthy we skipped the parmesan. Actually, this dish was refreshingly light and I don’t think it needed the cheese. The butter, onions and splash of pasta water were enough to create a light, tasty coating for the farfalle.
*This is a sponsored post - I worked with Bertolli to recreate this recipe. Visit their website to see this one and more. However, all opinions are my own as always*