Pasta with Pecorino and Peas
Pecorino and peas are the perfect addition to this delicious pasta dish.
Prep Time: 10M
Cooking Time: 20M
Serves: Serves 4
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 fresh red jalapeño chile pepper, seeded and finely chopped
- 2 tsp all-purpose flour
- 1/4 cup dry white wine
- 2/3 cup whole milk
- 1 cup frozen peas
- 1 cup freshly grated Pecorino cheese, plus extra for serving
- 12oz (350g) dried farfalle
- sea salt and freshly ground black pepper
- Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Stir in the garlic and chile and cook for a few seconds more. Stir in the flour until well blended, then add the wine, and allow to bubble for a couple of minutes. Stir in the milk.
- Stir in the peas, then add the Pecorino and cook at a low simmer-do not allow to boil-for 10 minutes or until the sauce has thickened slightly. Season well with salt and pepper.
- Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the sauce, toss again, top with extra Pecorino, and serve.
- Use Parmesan if you don't have Pecorino, but reduce the amount a little, as Pecorino is far milder.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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