"No Dear, just leave me some, please."
To be honest, I was grateful that I still had the peas (willingly podded by oldest and youngest boys).
This isn't fancy - it's just supper (tea in my house :D ).
Serves 5 (if 3 are kids)
- 250g smoked streaky bacon, chopped into strips 1/4 inch across
- 1 onion, finely chopped
- 1 clove of garlic, crushed or chopped up small
- peas (fresh or defrosted frozen peas)
- a glass of crisp white or rose wine (a full glass, not the glug I was left with!)
- a handful of chopped parsley (I'm all out of flat leaf so curly is good)
- a few pine nuts, toasted in a dry pan until coloured
- 30g butter
- olive oil
- salt and pepper
- fry the bacon strips in a little olive oil, in a large frying pan, until really nice and crispy, then set aside somewhere warm
- bring a large pan of salted water to the boil for the pasta and cook as per instructions
- while the pasta is cooking, gently fry the onion and garlic in the bacon pan with half of the butter
- add the peas to the pasta for the last few minutes of cooking
- add the wine to the onion and garlic and reduce by at least half (add half the bacon at this point)
- whisk in the last of the butter and the parsley to the onion pan, to thicken the sauce
- drain the pasta and peas and add to the sauce - combine
- turn out into a warm serving dish, sprinkling the rest of the bacon and the pine nuts
Parmesan and wine always makes good pasta terrific!