Preparation Time
20 minutes
Serves
4
Puree
Whizz peas in a food processor for the perfect weaning food to spoon-feed your baby
Finger Food
Serve up some pieces of pasta with a sprinkling of Parmesan cheese
Ingredients
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300g farfalle pasta shapes
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1 tbsp extra virgin olive oil
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2 tbsp butter
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1 small onion, finely chopped
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40g pancetta, finely chopped
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250g fresh or frozen peas
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160ml hot vegetable stock
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1 tbsp freshly grated Parmesan, plus extra to serve (optional)
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Salt
‘Farfalle is a butterfly-shaped pasta that particularly appeals to children,’ says Italian chef Gennaro Contaldo. ‘This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas but, when in season, fresh peas are ideal. Just cook them for a little longer and add extra liquid.’
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Gently heat the olive oil and butter together in a frying pan for one minute, or until the butter has melted.
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Increase the heat to medium, add the onion and pancetta, and sweat for five minutes, until the onion has softened and the pancetta is golden.
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Stir in the peas then add the hot stock and Parmesan. Cover with a lid and cook on a medium heat for 3–4 minutes, until the peas are cooked and the water has been absorbed.
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Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the farfalle for 10 minutes, or until al dente.
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Drain, add to the sauce and mix well. Serve immediately with an extra sprinkling of Parmesan, if desired.
Pregnant? Pasta is a good source of energy and can help alleviate morning sickness.
Recipes adapted from Gennaro Contaldo’s Italian Family Favourites (£14.99, Pavilion). Recipe photography by David Loftus.