This is a tasty sauce that makes a great base for pasta. It can also be made without meat, or substituting other vegetables of your choice.
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Servings 2
Equipment
cheese grater
Large sauté pan to fit sauce and pasta
Ingredients
3-4slicespancetta - (or bacon), diced
2-3cupssweet peas - cooked, or frozen and thawed
45gparmigiano cheese - grated
1leek - (or spring onion), finely chopped
5Tbspextra virgin olive oil
Salt and pepper - to taste
Instructions
Cover the bottom of a sauté pan, large enough to hold all the gnocchi (30 cm diameter), with extra virgin olive oil.
Sauté pancetta (or bacon if using) and then the leeks over low heat. Sauté together for about 5-8 minutes and cook until the leeks are turning translucent and soft, stirring once in a while.
Add peas and cook until peas are soft, for about 5 minutes. Turn the heat off cover with a lid.
Notes
Vegetable substitutions: this recipe is flexible! Use asparagus instead of peas. Shallots instead of leeks. Add or omit based on your own personal preference.