An Italian soup of small pasta and peas cooked in stock with pancetta and onion, finished with parmesan. Serves 4.
2tbsp
diced100g
1piece
300g
1,000ml
finely grated40g
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 100g | diced | — | |
| 3 | | 1piece | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 1,000ml | — | — | |
| 6 | 200g | — | — | ||
| 7 | | 40g | finely grated | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1pinch | — | — |
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Pour the olive oil into the large saucepan.
Extra-virgin olive oil · 2 tbsp
Add the pancetta.
Pancetta · 100 gFry over a medium heat for about 3 minutes, stirring, until the fat runs and it starts to colour.
Fry for about 6 minutes, stirring now and then, until the onion is soft.
Add the frozen peas and stir for 1 minute.
Frozen peas · 300 gPour in the stock.
Chicken stock · 1,000 mlBring to the boil.
Tip in the pasta.
Simmer for about 10 minutes, stirring often so it doesn't stick, until the pasta is tender and the soup is thick; add a splash of water if it gets too thick.
Take the pan off the heat and stir in the parmesan.
Parmesan · 40 gAdd the salt.
Salt · 0.5 tspAdd a good pinch of pepper and stir.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onionused in step 7 |
| 4 | 2 tbsp | | Pour the olive oil into the large saucepan.⏱ 10sResultExtra-virgin olive oil |
| 5 | 100 g | | Add the pancetta.⏱ 10sResultPancetta to fry |
| 6 | — | | Fry over a medium heat for about 3 minutes, stirring, until the fat runs and it starts to colour.⏱ 3 minResultGolden pancetta |
| 7 | Chopped onionstep 3 | | Put the onion in the large saucepan.⏱ 5sResultPancetta and onion |
| 8 | — | | Fry for about 6 minutes, stirring now and then, until the onion is soft.⏱ 6 minResultSoft onion and pancetta |
| 9 | 300 g | | Add the frozen peas and stir for 1 minute.⏱ 1 minResultPeas and pancetta |
| 10 | 1,000 ml | | Pour in the stock.⏱ 15sResultPea broth |
| 11 | — | | Bring to the boil.⏱ 6 minResultBoiling pea broth |
| 12 | 200 g | | Tip in the pasta.⏱ 10sResultPasta and peas |
| 13 | — | | Simmer for about 10 minutes, stirring often so it doesn't stick, until the pasta is tender and the soup is thick; add a splash of water if it gets too thick.⏱ 10 minResultTender pasta and peas |
| 14 | 40 g | | Take the pan off the heat and stir in the parmesan.⏱ 30sResultPasta and peas with parmesan |
| 15 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted pasta and peas |
| 16 | 1 pinch | | Add a good pinch of pepper and stir.⏱ 15sResultSeasoned pasta and peas |
| Total Time | 35 min | ||
| Nutrient | Per serving |
|---|---|
| 582kcal | |
| 28g | |
| 24g | |
| 8g | |
| 60g | |
| 9g | |
| 7g | |
| 1,223mg |
An Italian soup of small pasta and peas cooked in stock with pancetta and onion, finished with parmesan. Serves 4.
What you’ll doYou will fry pancetta and onion, add peas and stock, cook small pasta in the broth until thick, then stir in parmesan.
