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09/11/2015 by Franceska Leave a Comment

Pasta with Potatoes, Peas and Pancetta
Pasta with Potatoes, Peas and Pancetta

Pasta with Potatoes, Peas and Pancetta

  Pasta & Meat

November 9, 2015

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 4 Servings

Ingredients

280 g Rigatoni

3 tbsp Extra-Virgin Olive Oil

1 Onion

150 g Potatoes

150 g Smoked Bacon

100 g Peas

1 tbsp chopped Parsley

4 tbsp grated Parmesan cheese

100 ml Milk

Salt and Pepper, to taste

Directions

1Bring a pot of salted water to a boil and add diced potatoes. Cook until fork tender.

2Drain the potatoes, mash them with the Parmesan cheese and the milk.

3Put the pasta in a pot with salted boiling water and cook as indicated on the package.

4In a large skillet warm the oil and add sliced onion. Cook until golden.

5Add chopped parsley, pancetta and the peas, cool for 5 minutes and stir in the potato mixture.

6Add pasta and toss well to coat.

7Adjust with salt and pepper.

To reduce the quantity of starch in the potatoes, soak peeled and sliced potatoes in cold water for a few hours. You can cook the pasta separately, but if you choose to cook it with the sauce, add the water gradually.

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