This is one I found a while back while looking though my cook book collection. This recipe is my go-to for when I want to make a big batch for lunches though out the week. Its really easy and tastes so good! I put mine in a tupperware container then put in the fridge ready for the week ahead.
You will need…
- 1 pack of on vine cherry tomatoes
- olive oil
- basil leaves
- Oregano leaves
- 600g of pasta – Small
- 240g baby peas
- 350g pancetta
- 600 ml of cream
- 100g pecorino
Cook the pasta in salted water till cooked though, drain and leave to one side. Blanch the peas for 4 – 5 minutes till almost cooked then drain.
Meanwhile, heat 1 tablespoon of oil in a large pan over a medium heat. Add the pancetta and cook until golden and crispy then add the tomatoes, cook till soft. Pour in the cream and stir to coat ,add basil and oregano then add the the pecorino and session with a little salt and pepper. cook for 10 minutes over a low heat allow the flavours to infuse, the liquid will reduce by a third. Add the peas and the pasta.
This recipe is originally from What Katie Ate by Katie Quinn Davies, I loved the original recipe but iv changed it so its easier to make in a big batch. Enjoy.