This nourishing mixture of pasta shapes, potatoes and peas is flavoured with smoked bacon, fried onion and pesto and given a creamy flourish with a choice of soured cream or Greek yoghurt.
ingredients
serves: 4
1 pound 2 ounce boiling potatoes, such as Cara, Estima or Wilja
1/2 pound smoked back bacon
1 medium onion
1/2 pound dried farfalle (bow ties), or other small pasta shapes
Salt and black pepper
6 ounce frozen peas
1 1/2 tablespoons olive oil
3 ounce pesto
1 1/4 cups soured cream, or 10 1/2 ounce natural Greek yoghurt
To garnish:
fresh basil leaves
To serve:
1/2 cup Parmesan cheese
method
1. Bring a large saucepan of water to the boil for the pasta, and a medium one for the potatoes.
2. Peel the potatoes and cut them into 1/2 inch dice. Discard the rind and excess fat from the bacon, then cut it into 1/2 inch dice. Peel and chop the onion.
3. Add the pasta and some salt to the large pan and cook, uncovered, for 6-10 minutes then add the peas and cook for 4 minutes, or until the pasta is al dente.
4. Add salt to the medium pan and cook the potatoes, partially covered, over a moderate heat for 7 minutes or until tender. Drain and keep hot.
5. Meanwhile, heat half the olive oil in a skillet and fry the bacon over a high heat, stirring frequently, for 2 - 3 minutes, until it is cooked. Transfer to a plate and set aside.
6. Heat the remaining oil in the same pan, add the onion and cook gently for 5 minutes, until soft but not brown. Return the bacon to the pan and stir in the pesto and soured cream or yoghurt. Season well with pepper, cover and keep warm.
7. Rinse and dry the basil leaves. Drain the pasta and peas and return them to their pan. Add the potatoes and gently stir in the bacon and pesto mixture. Serve garnished with the basil leaves and sprinkled with freshly grated Parmesan.
more information
Look for dry-cured bacon rashers with no added water: they taste far better than conventionally cured
rashers and have the added advantage of leaving no residue of water in the pan after they have been fried.
