Farfalle or bow-tie pasta with green peas and bacon and a sour cream dressing, absolutely stunning !
Just back from a relaxing holiday in Maldives, after the great buffet meals, clean blue expanse of the mighty Indian Ocean, smooth white sands, lot of snorkelling, kayaking and an indulgent spa to end the journey, getting back to this hot humid Delhi weather is not quite fun. So with heavy steps this afternoon I walked into the kitchen, which obviously didn’t seem like the place I wanted to be in as the visuals of cool blue waters still lingered, but the devil inside the stomach needed some feed. It goes without saying, that I needed to stir something that was super quick to make, wholesome on its own and yet no compromise on flavours, for that’s a sacrilege. Food to me is almost meditation, and flavours are the soul of food, so no compromise there.
Well, I need not delve on the reasons for it has long been established that good food need not always have a complicated recipe, rather fast, fresh and simple recipes could often quite easily do the trick. All we need is to get the ingredients and flavours right, and this one green peas and pasta salad fits the category with an élan I must say. The beautiful farfalle or bow-tie , green peas and some prime bacon, those are such a superb ingredients that they together brought about a really delicious salad with some minimalist dressing, do try this one and it will sure tickle your taste buds.
Ingredients (Serves 2):
- 1 cup farfalle, aprox 200 gms
- ½ cup green peas, defrosted
- 2-4 strips of bacon, sliced into bite size pieces, aprox 2 inch long
- 2-4 cloves of garlic, chopped
- ½ tsp red chilli flakes
- ½ cup Sour cream
- ¼ cup grated parmesan
- Salt and pepper
- Some fresh oregano or even mint if you like
- 1-2 tbsp olive oil, extra virgin preferably
- Start by cooking pasta as per the instruction on the packet, do add some oil and salt to the water. But just a minute before the pasta is done, add the green peas to the boiling water. Drain and keep aside.
- In a frying pan heat 1 tbsp olive, add the chopped garlic and allow it to sizzle but not turn brown, then add the sliced bacon strips and pan roast until it is golden and crisp.
- Then reduce the flame and add the pasta along with the peas and toss them together and remove from the flame.
- Quickly whip together the sour cream, half the parmesan, some salt and pepper. Add this creamy sauce to the pasta and mix well, sprinkle some chilli flakes.
- Serve warm with a sprinkle of remaining parmesan and fresh herbs.
Dos and Don’ts:
- Do not overcook the pasta, you may replace farfalle with fusilli or penne.
- Using fresh cream instead of sour is also alright.