Pasta with Peas, Pancetta and Mushroom

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Pasta with Peas, Pancetta and Mushroom
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
150 grams Peas (frozen)
500 grams Farfalle
salt
1 garlic clove
100 grams Pancetta (in slices)
2 Tbsps olive oil
100 grams fresh button Mushroom
3 eggs
5 Tbsps Whipped cream (at least 30% fat content)
½ bunch Chives
freshly ground peppers
freshly grated Parmesan (for garnish)
How healthy are the main ingredients?
Whipped creamolive oilChivessaltgarlic cloveegg

Preparation steps

1.

Thaw the peas. Cook the farfalle pasta in boiling salted water until al dente.

Cut the pancetta into strips. Peel the garlic and finely chop.

Heat oil in a pan and saute the pancetta in it with the garlic. Add the peas and saute briefly. Trim the mushrooms, cut into slices and add to the peas.

Beat the eggs with the cream.

2.

Rinse the chives, shake dry and cut into small rings. Drain the pasta, add into the pan and mix. Add the eggs-cream mixture with the chives to the pan, mix and season with salt and pepper.

Pour the pasta into preheated bowls and serve sprinkled with freshly grated Parmesan.