Category: peas

Categories
artichoke food mascarpone pasta peas prosciutto

spaghetti with prosciutto and artichoke

spaghetti with prosciutto and artichoke

Pleased as punch note: this recipe has been given the Jamie Oliver seal of approval 🙂

A lightning fast pasta dinner. All those wonderful tasty ingredients coming together in a dish that allows you to taste each element yet come together as a varied and interesting whole. Fresh peas, salty prosciutto, meaty artichoke… lovely.

Spaghetti with prosciutto and artichoke:

250g spaghetti

5 slices of prosciutto, chopped

2 cloves of garlic, chopped

250ml white wine

250g artichokes, cut into rough chunks

2 tablespoons mascarpone

Grated zest of 1 lemon

A handful of frozen peas

2 teaspoons of finely chopped parsley

  1. Put the pasta on to cook according to the packet instructions.
  2. Fry the garlic and prosciutto in olive oil until edges of the meat is curled and browning.
  3. Add the white wine and simmer until reduced by half. Add seasoning.
  4. Add the lemon zest, peas and artichokes until warmed through.
  5. Add the mascarpone and allow to bubble a bit. Add a splash of water from the boiling pan to slacken if necessary.
  6. Add the drained pasta and season to taste. Sprinkle with parsley.
Categories
courgettes food pancetta peas thyme vermicelli

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 courgette

1 teaspoon thyme leaves

2 tablespoons marsala

500ml chicken stock

2 teaspoons frozen peas

Boil vermicelli in salted water until tender and drain.

  1. Fry garlic and pancetta until meat is coloured.
  2. Add thyme leaves and courgette and continue to fry.
  3. Add marsala and allow to bubble for a minute.
  4. Add half the stock and allow to bubble for a bit.
  5. Add the pasta to the pan with the rest of the stock, seasoning as necessary.
Categories
chorizo food peas peppers rice

paella

Yes, again. A very simple and rustic one this. I also went against my usual and used the ready-sliced chorizo, which I quickly fried either side to crisp and start to render down. Then in with butter and a red onion with some diced red pepper, and after softening the rice goes in for a minute to toast. Then some white wine for sweetness, then a little paprika and turmeric for colour and flavour. Then veg stock goes over and I leave it alone in my non-stick pan for 20 mins or so. The liquid is almost all gone, so I check for seasoning and add a handful or frozen peas and the chorizo and once the peas are warmed through, it’s done. Munchy, tasty stuff as the soft rice gives way to the mellow paprika.

Categories
chorizo food pasta peas

chorizo hot pot

One of those “Feed Your Family For A Fiver” things from Sainsbury’s. I can’t help but embellish though.

Two onions (two onions? Insanity!) and my old friend, sliced chorizo are fried together til crispy. Then tinned tomatoes, veg stock and some conchiglie are added. This is where I chuck in oregano and paprika, cos it just sounds too bland. Twenty minutes later there’s frozen peas in there, and once they’re done, we’re done.
To my surprise it didn’t need any seasoning at all. Nice one J Sains.
Exit mobile version