Seasonal local food recipe No.149: Hugh’s risoni with baby peas (or broad beans), bacon and garlic
A really quick and easy one for families on half-term holiday. It works brilliantly with the mangetout peas or broad beans in Camel CSA’s veg boxes this week.
Hugh Fearnley-Whittingstall says: “This is a fantastic recipe for super-fresh homegrown baby peas or beans. Risoni pasta, also known as orzo, is a lovely, rice-shaped type that I find particularly satisfying, especially when the ingredients it’s served with are also small.”
Serves two
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
150g risoni (or other small pasta)
Sea salt and freshly ground black pepper
150g baby peas and/or broad beans
1 tbsp rapeseed, sunflower or olive oil
3 rashers unsmoked streaky bacon (or pancetta), cut into small dice
1 clove garlic, peeled and cut into slivers
Method
Bring a pan of water to a boil for the pasta, add a good dose of salt and then the pasta. Cook as suggested on the pack, and throw in the peas and/or beans for the last two minutes of the cooking time. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon and cook for five minutes, stirring often, until crisp. Add the garlic for the last minute or so. Take the pan off the heat. Drain the pasta and peas, tip into the bacon pan and toss. Season to taste, and serve.
