Phyo’s Cooking Adventure
You might have a few leftover frozen peas sitting in the freezer after last week’s minestrone soup, but don’t worry: You can use them in this recipe for bow pasta and creamy sauce, or pasta primavera.
We’re now in that part of the year when the weather gets hotter for a few weeks before the advent of winter season, but even now the evenings are already a bit cool so we can start enjoying creamier sauces with pasta for dinner. The colour of the green peas adds a sense of freshness to this recipe.
I enjoy cooking this recipe so much. I especially love having a glass of wine with mini-antipasto while cooking this dish, as prosciutto and Parmigiano cheese are on hand for the nibbling. So enjoy this easy-to-manage cooking process while relaxing with a chilled rosé.
2 ½ cups of frozen peas
4-5 shallots, cut into 2.5 centimetre slices
250 grams of prosciutto, cut into strips
2 tablespoon of olive oil
1 ½ cups of cooking cream
1 cup of salt-reduced chicken stock
600 grams of bow pasta
cup of freshly grated Parmesan cheese and few more extra to serve
Salt and black pepper
Cook the peas in lightly salted boiling water until tender. Drain and soak in cold water for a few minutes to stop cooking. Drain again and leave aside.
Add the olive oil into the frying pan and sauté the shallots with medium heat for 1 minute. Add the prosciutto and sauté for 2 more minutes or until the shallots are wilted.
Add a generous grind of black pepper and pour the cream and chicken stock into the pan. Let them bubble up and gently boil for 5 minutes without covering. Put the peas back into the pan and mix them very well. Make sure the peas are thoroughly heated, and be careful not to reduce the sauce too much; it should be a bit runny, and not too sticky, when combined with the pasta. Salt to taste.
Cook the pasta according to the package instructions, without adding olive oil to the water. Drain the cooked pasta and quickly add a splash of olive oil and grated cheese. Add the pasta to the pan and mix well with the sauce. Serve immediately with extra grated cheese.
CARROTS AND FENNEL SEEDS
2 big carrots
4 teaspoon of vegetable oil
cup of water
1 teaspoon of fennel seeds
Peel the carrots and cut them into 2-millimetre-thick slices.
Heat the frying pan (do not use a non-stick pan) with vegetable oil and fry the carrots for 5 minutes by covering the pan with the lid and tossing them up from time to time. Always make sure the carrots are spread out in the pan.
Let the carrots caramelise a little bit. This will make the pan sticky, so keep an eye on it at this stage. Add the fennel seeds into the pan and fry for another 2 minutes. Then add water and cook the carrots until the water evaporates.
When it starts sizzling, allow the carrots to caramelise for 2 to 3 minutes more, and don’t forget to toss them up.
Keep the lid covering the pan at all times.
The prosciutto can be replaced with ham. Don’t let the sauce bubble up for too long, and also don’t boil it too hot. Be sure to maintain gentle heat all the times so the cream will not be burnt and become sticky.
If you love the taste of caramelised carrots, you can fry the carrots for a few more minutes. The only the rule here is keep an eye on them so they do not burn.