Pasta with pecorino and peas

Pasta with pecorino and peas
Pecorino’s bold, salty flavour adds character to a simple sauce; if you don’t have
it, Parmesan works well – just use a little less.
INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
salt and freshly ground black pepper
1 garlic clove, grated or finely chopped
1 red chilli, deseeded and finely chopped
2 tsp plain flour
1⁄2 small glass of dry white wine
150ml (5fl oz) milk
150g (51⁄2oz) frozen peas
125g (41⁄2oz) pecorino cheese,
grated, plus extra to serve
350g (12oz) dried farfalle pasta
METHOD
1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low
heat for 5 minutes, or until soft and translucent. Stir in the garlic and chilli and cook for a
few seconds more. Stir in the flour, then add the wine, and simmer for a couple of minutes.
Add the milk and stir.
2 Stir in the peas, then add the pecorino, and cook at a low simmer – do not allow to boil
– for 10 minutes or until the sauce has thickened slightly. Season well with salt and pepper.
3 Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooked
but still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta
to the pan and toss together. Toss with the sauce, top with extra pecorino, and serve.

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