If you have no ideas for everyday lunch, try these Tortiglioni with pea cream and bacon, made tastier by the addition of a ‘tomino del boscaiolo’, those fresh soft cheese wedges with a compact paste and a slightly bloomed soft white rind.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Tortiglioni
- 7 oz Diced smoked bacon
- 8.8 oz Frozen peas
- 3 tbsps Grated Parmigiano Reggiano
- 2.4 fl oz Milk
- 3.5 oz Tomini del boscaiolo
- 2 tsps Coarse salt
Preparation
Boil the peas in a small pot with plenty of water for about 20 minutes.
Check if they are soft, then drain them with a slotted spoon and transfer them directly to a blender.
Add 3 tablespoons of grated Parmesan and start the blender.
Now add the milk, the tomino cut into pieces, and mix well until you get a smooth cream.
In a large pan, brown the bacon.
Put plenty of water in a pot, and as soon as it boils, add the coarse salt and pasta.
Two minutes before it’s done cooking, drain it with a slotted spoon and put it directly into the pan, add the pea cream, mix well, and serve hot.
Tips/Advice
I advise you not to salt the water where you boil the peas; combining the cream with the bacon would make it too salty.
If the cream is too thick, add a little more milk.
If you liked Tortiglioni with pea cream and bacon, try other recipes with peas:
Cauliflower, Pea, and Sausage Pie
Chicken and Salami Rolls Stuffed with Peas
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