Eating with the family has always been the pillar of Italian society.
When, if not at dinner time, can the family sit down and talk to each other about how the day went by? We sit down around the table all together every evening and twice a day at the weekend when the children are not in school.
In Italy you learn to love food when you are little. Children’s nutrition has always been a priority, with children often getting better quality food than their parents. There is a strong opinion that to grow up well you need good food and there is no such a thing as “children’s food”!
You soon learn that food is one of those little big pleasures in life. Pasta is my mantra!
(As you can see my family are big spaghetti fans!)
To mix things up, today I am sharing a fresh and vibrant recipe from Italian celebrity chef Gennaro Contaldo (who I had the fortune to meet recently) made using “Bertolli with Butter”, a blend with butter and olive oil for a silky and smooth taste – delicious!
Farfalle pasta with peas and pancetta
This pasta recipe has very simple ingredients: peas, pancetta (or bacon) and plenty of mint leaves that add a vibrant note to the dish. I have slightly modified the recipe and added a few stems of saffron which add a touch of colour to the dish and a deeper interesting flavour. I added these when the peas, mint leaves, salt and pepper were introduced.
My tip for this dish: for extra crunch, toast some breadcrumbs in a pan with a little olive oil and sprinkle them on your dish when serving it!
Prep Time : 20 minutes
Cook Time : 25 minutes
Serve immediately with an extra sprinkling of parmesan cheese.
You can serve this with a tasty fish such as hake or with a fresh side salad.
This post is in collaboration with Bertolli.