John Myers
Pasta with Pea Cream
The perfect pasta with pea cream recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Clove of garlic
- 25 g Butter
- 275 g Peas frozen
- 100 ml Cream
- 250 ml Vegetable broth
- 200 g Pasta – I had Farfalle
- 75 g Bacon
- 1 tsp Oil
- 25 g Chopped walnuts
- Salt pepper
- Cayenne powder
- Peel the onion and garlic and dice finely. Heat the butter in a pan and sauté both in it until translucent
- Add 2,200 grams of peas, cream and vegetable stock, bring to the boil and simmer for at least 15 minutes, then puree and strain through a sieve, season well with salt, pepper and cayenn pepper
- Cook the pasta according to the instructions on the package, after 2/3 of the cooking time add the remaining peas to the water and cook with them
- In the meantime, dice the bacon and fry it in a pan until crispy, then briefly add the walnuts
- Pour off the pasta and mix with the sauce, distribute on plates and sprinkle with the bacon and nut mixture
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