Farfalle Salsa Verde

Name: Farfalle Salsa Verde
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g frozen peas; 1 Leek (leek; approx. 300 g); 1 small onion; 75 g Bacon; 250 g Farfalle pasta; 1 TABLESPOON Oil; 1 1/2 TABLESPOONS Flour; 200 g Whipped cream; 2 TEASPOONS Instant vegetable stock; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g sliced parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g frozen peas
1 Leek (leek; approx. 300 g)
1 small onion
75 g Bacon
250 g Farfalle pasta
1 TABLESPOON Oil
1 1/2 TABLESPOONS Flour
200 g Whipped cream
2 TEASPOONS Instant vegetable stock
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g sliced parmesan cheese

Directions

1
Defrost the peas. Clean, wash and cut the leek into rings. Peel and finely chop the onion. Halve the bacon slices once crosswise. Prepare noodles in salted water according to package instructions.
2
Leave the bacon in a pot until crispy, take it out. Add oil to the bacon fat, heat up. Fry leek and onion in it. Dust with flour and sauté briefly. Gradually add cream and 300 ml water while stirring, bring to the boil, stir in broth.
3
Let simmer for about 8 minutes. Add the peas after about 5 minutes. Wash parsley, dab dry, put something aside for garnishing, chop the rest finely. Drain the pasta and let it drain. Add bacon and parsley to the sauce and season with salt and pepper.
4
Serve the pasta with the sauce and sprinkle with parmesan. Garnish with parsley set aside.