Tuesday, September 2, 2008
My mum bought me some gorgeous multicoloured farfalle when she was last in Wellington. She is always kindly picking up unusual things for me like that, it is so much fun to receive those kinds of gifts. The different colours were 'flavoured' differently, so there was tumeric, beetroot, spinach, basil, squid ink....you get the message! I didn't want a sauce that was going to detract too much from the lovely pasta, so was looking for something fairly simple. George, a great 'go to' cook on Violet's Pantry (she can always be relied on for ideas in a hurry!) suggested something like pancetta and peas, so I ran with that, tweaking it a little to get this fantastic sauce. I love pea puree, especially teamed with mint. I decided to saute a little spring onion and garlic in some butter, about 2 cups of baby peas, added 1 c chicken stock, cooked them til tender and then added 1/4 c of cream. I whizzed this all up in my blender with 2 tbsp chopped mint. I poured the puree back into the pan, tossed the farfalle through it then served it up with a good quantity of crispy bacon (that I had grilled), big shavings of parmesan and some basil pesto.It was absolutely spectacular, a real winner of a combination and a perfect option for entertaining, as it looked so lovely yet was so quick and easy to make. We were just sad there wasn't more!