Recipe

Solo: Pea Shoot Pasta

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Solo: Pea Shoot Pasta

Pasta topped with a creamy bacon sauce, roasted cherry tomatoes, pecorino shavings, pea shoots, olive oil and a crack of black.




Ingredients to serve 1

  • 75g x gnocchi pasta shells
  • 100g x homestyle bacon - chop (1cm)
  • 50ml x cream
  • 100g x cherry tomatoes – cut in half
  • ¼ x onion – peel & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • 10g x pecorino – shave with a potato peeler
  • 5g x pea shoots
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above. Boil the kettle.

Step 2

Pasta: Add the boiling water and some salt to a large saucepan. When the water is at a rolling boil, add the pasta and cook for 8 minutes until al dente (cooked but with a slight bite). Drain, drizzle with olive oil and keep warm in a colander.

Step 3

Cherry tomatoes: Line a baking tray with tin foil. Place the halved cherry tomatoes onto the baking tray and cover them with a drizzle of olive oil, salt and pepper. Roast the cherry tomatoes at 200°C for 15 minutes, until golden and softened.

Step 4

Sauce: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and sauté the onions with a little salt for 5 minutes. Add the bacon and cook for another 5 minutes until golden. Add the garlic and cook for 1 minute before adding the cream and cooking for another 2 minutes. Season with salt and pepper to taste. Add ¾ of the roasted cherry tomatoes to the sauce.

Step 5

Serve pasta topped with the sauce, the rest of the roasted cherry tomatoes, pecorino shavings, pea shoots, a drizzle of olive oil and a crack of black pepper.