Details
What: Live online Italian cooking class
With: Gennaro Contaldo
Where: Zoom
When: Friday May 29 2020 18.30 UTC+1 (British summertime)
Cost: Free (ingredients, below, not included).
Ingredients
(serves 4)
400g Barilla Fusilli
3 tbsp extra virgin olive oil, and extra for drizzling
50g pancetta, diced
1 medium-sized onion, finely sliced
300g frozen peas
small handful of mint leaves, roughly chopped
20g grated parmesan & extra for sprinkling
salt & pepper
squeeze of lemon juice
Method
- Bring a large saucepan of salty water to the boil and cook the fusilli until “al dente.” Check your packet for cooking times.
- Meanwhile, heat extra virgin olive oil in a large frying pan, add pancetta and onion and sweat for about 3 minutes until the onion has softened and pancetta is golden. Stir in the peas, season with a little salt and black pepper and gently cook for a couple of minutes until the peas are cooked.
- Drain the fusilli, add to the sauce with a little of the pasta water and cook on a high heat, mixing well, for a minute or so until the water is absorbed. Remove from the heat, stir in grated parmesan, a squeeze of lemon and mint leaves.
- Serve immediately with an extra sprinkling of grated parmesan and a drizzle of extra virgin olive oil.
