vermicelli with pancetta, pea and courgette
I get home from work and realise I am cooking for one. This means invention time!
I know I have some vermicelli I want to use, so water goes on to boil while I rummage for goodies. I scavenge pancetta and a lonely courgette, so that’s as good a start as any. I chuck the vermicelli in salted water while I fry garlic and pancetta together in a hot pan. When that browns I throw in a diced courgette and toss well. Then I dash out to the window box to trim off some thyme leaves, which go in. I then add a splash of marsala for sweetness then add some chicken stock. The pasta’s done so that is drained and then swirled in the frying pan, and topped up with a little more stock and some frozen peas.
A lovely 8 min din.
Vermicelli with pancetta, pea and courgette:
200g vermicelli pasta
1 pack diced pancetta
1 clove garlic, sliced
1 teaspoon thyme leaves
2 tablespoons marsala
500ml chicken stock
2 teaspoons frozen peas
Boil vermicelli in salted water until tender and drain.
- Fry garlic and pancetta until meat is coloured.
- Add thyme leaves and courgette and continue to fry.
- Add marsala and allow to bubble for a minute.
- Add half the stock and allow to bubble for a bit.
- Add the pasta to the pan with the rest of the stock, seasoning as necessary.