I’ve been so excited to bring you guys Italy since the games have started. Italian cuisine is definitely my favorite type of cuisine to make, and probably one of the simplest. Tonight we have for you a light, summer Italian pasta dish. I think everyone has their own definition of what Italian food should be, and it really can be so many different things. I mean Northern Italy differs a lot from Southern Italy as far as their style of cooking is concerned. We wanted to keep it light tonight because it’s summer and all and we hope you enjoy it!
This dish is incredibly easy to make, we promise! We coated Farfalle with a garlic, white wine cream sauce and mixed with peas, pancetta, and parmesan. I also decided to go ahead and drizzle a garlic, basil, tomato sauce on top, but you can take or leave this step if you’d like. I just love a little tomato sauce with any Italian dish. Of course this step makes the dish a tad bit heavier, so you be the judge and try it out! We also served this dish with a rustic Italian boule and a balsamic dipping sauce. You can’t eat this type of dish without bread! You need something to soak all the sauce up with! A fresh loaf from any local bakery will do the trick, or if your feeling extra ambitious go ahead and make a loaf yourself!
For a light dish, we decided to pair with a light beer as well, or what we consider light in this house. Odell’s 5 Barrel Pale Ale is a great pairing. It’s slightly hoppy, but not overwhelmingly hoppy. The best way to describe it’s taste is “fresh.” The freshness of this beer compliments the freshness of this dish. Instead of overpowering the light nature of this dish, it enhances it’s flavors.
Enjoy a journey to Italy!
- 1lb Farfalle
- 1 cup white wine
- 2 tablespoons olive oil
- 4-5 garlic cloves
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup pancetta, chopped into 1/4 inch cubes
- 1/2 cup sweet peas
- 1 cup grated parmesan cheese
- fresh basil for garnish
- bread and oil to serve with
- 1 cup garlic, basil, tomato sauce
- 1 tablespoon olive oil (for the sauce)
- salt and pepper (for the sauce)
- 1 shallot, chopped (for the sauce)
- 4-5 cloves of garlic, chopped (for the sauce)
- 1 tablespoon basil, chopped (for the sauce)
- 1 tablespoon tomato paste (for the sauce)
- 3/4 cup tomato puree (for the sauce)
- 1 cup heavy cream (for the sauce)
- You’re going to start by making the white wine sauce so it can reduce while you’re making the rest of the ingredients.
- In a non-stick skillet, heat a tablespoon or two of olive oil over medium heat. Add the minced garlic, and sauté for just a minute or two.
- Deglaze by adding the white wine, and let cook down for about 5 minutes. Add the broth and then the heavy cream. Bring to a boil, and then let simmer for about 25-30 minutes.
- Meanwhile, bring a large pot of water to a rolling boil. Add the pasta, and cook until al dente.
- While the pasta is cooking, steam your peas over low to medium heat. Set aside.
- Then heat another skillet over medium heat and add the cubed pancetta. Cook the pancetta until it is crispy and brown. Set aside.
- Drain the pasta, then add to the white wine sauce. Stir to coat. Add the peas, pancetta, and parm and stir to combine.
- Serve with a drizzle of garlic, basil, tomato sauce and fresh bread and oil.
- For the Sauce: Start by heating a saucepan over medium heat. Drizzle a tablespoon of olive oil and add the shallot. Sweat the shallot for about 1 to 2 minutes. Add the garlic and a dash of salt and pepper. Sauté for about 2 minutes. Add the tomato paste and puree and cook down for about 5 minutes. Add the mixture to a food processor and add the basil along with it. Pulse until the onions and garlic are almost completely ground up. Add the sauce back to the saucepan and add the heavy cream. Bring to a boil and then simmer for about 15-20 minutes.