Meals and Courses

  • 25 g (1 oz) unsalted butter
  • 2 tablespoons olive oil
  • 2 shallots, cut into thin wedges
  • 100 g (3½ oz) speck slices, cut into strips
  • 200 ml (7 fl oz) dry white wine
  • 400 g (13 oz) shelled peas, defrosted if frozen
  • 2 tablespoons roughly chopped mint, plus extra leaves to garnish
  • 400 g (13 oz) dried rigatoni
  • salt and black pepper
  • fresh Parmesan cheese shavings, to serve

Melt the butter with the oil in a frying pan over a medium heat, add the shallots and cook, stirring occasionally, for 5 minutes. Add the speck strips and cook, stirring frequently, for 2–3 minutes until crisp. Pour in the wine and simmer for 2 minutes until the mixture is slightly reduced.

Add the peas and mint and cook, stirring occasionally, for 5 minutes if using fresh peas, or 2 minutes if using defrosted frozen peas. Season with salt and pepper.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain quickly, then toss into the frying pan with the pea mixture. Serve immediately with a scattering of Parmesan shavings, garnished with mint leaves.

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