Pasta with Peas & Bacon

The boy likes pasta dishes as long as they are interesting. I like to do as the Italians do and follow the seasons. We have fresh peas in the organic box so this is what led us to this.

500g Farfalle pasta

2tsbsp good olive oil

2tbsp butter

300g chopped onion

150g bacon

600g shelled peas

Salt & Pepper

100g freshly grated parmesan

The peas need shelling but the boy isn’t allowed anywhere near them as he will just eat too many of them. Instead he’s frying off the bacon. We’re using streaky bacon, dry cured and thick cut. It has to come from the deli counter as ‘packet bacon’ will just poach in all the liquid that leaches out of it. Get him to chop it up into lardon size cubes – about ½ a centimetre. The compost heap will love the empty pods so the boy can take them there in the drizzle. Give him a glass of Soave as a reward.

Bump his pan out of place, nudge him in the ribs and get your pan on. Melt the butter in the oil and fry the onions gently. Tip his bacon in and add the peas. Mix, season and get the boy to taste. Keep it cooking very gently. We’re listening to the Pavarotti/ Joan Sutherland recording of Rigoletto, and the Caro Nome seems to keep it at about the right pitch.

Get the pasta on. Generally I don’t like Farfalle but it seems to work really well with this dish. Only cook it for half the time it says on the package – about 5 minutes. Scoop 4 or 5 tablespoons of the pasta water into the peas and bacon and drain the pasta. Tip the pasta in and mix well. Pop the lid on and cook for another 5 minutes. The steam should finish off the pasta, though you need to check this. Don’t drain it as the liquid is the sauce. Serve up in crisp white bowls and sprinkle generously with Parmesan. It seems perfect for this year’s June – it’s fresh and light but as it’s still really cold, it’s comforting as well. Also the boy is generally a fan of dishes that can be eaten with one piece of cutlery.