Pancetta & Sweet Peas Sauce
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.
Large sauté pan to fit sauce and pasta
(or bacon), diced
cooked, or frozen and thawed
(or spring onion), finely chopped
extra virgin olive oil
Salt and pepper
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.
Vegetable substitutions: this recipe is flexible! Use asparagus instead of peas. Shallots instead of leeks. Add or omit based on your own personal preference.
Chicca's Cooking Club | https://cookingintuscany.cc