la primavera e’ qui – spring is here!
for the dinner last night, i cooked a springy dish from italy called pasta piselli (green peas pasta), along with a side dish called ratatouiile (vegetable stew) from france. i made the pasta piselli for the first time, and was so surprised how easy it was to prepare with a great outcome. the composition of the 3 pastel colours of light green, pink & white reminds you how bright and uplifting the spring season can be.
pasta piselli (for 2 people):
170g short pasta (i used penne)
1/2 cup of green peas (or can use more if available)
1/4 onion, thinly sliced
4 slices of bacon, sliced in 1cm width
3 spoons of olive oil
2 spoons of white wine
100ml of fresh cream
salt & pepper to taste
2 table spoons of parmiggiano leggiano
in a frying pan, pour olive oil and lightly stir-fry the sliced onion. once the onion becomes transparent, add bacon and fry more until the bacon is nice and golden. add the white wine and bring the wine to boil. add the cream and bring it to boil again. add salt (just a little) and pepper to taste.
in the mean time, bring water to boil in the pasta pan and add a generous amount of salt. cook pasta for 10 minutes or so (vary depending on the type of pasta), and when the pasta is al dente, add the green peas, and cook for another 1 and a half minute.
add the pasta & peas to the sauce and mix them gently in low heat. once mixed, place the pasta on serving plates, and pour a table spoon of parmiggiano leggiano for each plate.
that’s it! buonappetito!
SMALL TOKYO KITCHEN 