pasta in brodo with peas speck mint
Simply delicious pasta in brodo with peas and Speck

Yummy anelli pasta in soup with bacon, peas, ricotta and mint

Servings: 2 people
  • 200 gram pasta anelli
  • 50 gram Speck
  • 200 ml dry white wine
  • 500 ml chicken or veggie stock
  • 100 gram frozen peas
  • 1 medium size carrot
  • 1 medium size parsnip
  • 1 bunch fresh mint
  • 100 gram ricotta
  • olive oil
  • salt
  • pepper
  1. Cook anelli pasta according to package instruction al dente. Reserve 100 ml pasta cooking liquid and drain anelli when ready. 

  2. Cut the bacon in 2 cm stripes. Wash and peel the parsnip and carrot. Cut them into 2 cm cubes. Wash the mint, pad dry and chop roughly. 

  3. Heat up 2 tablespoons olive oil in a large pan and add the bacon. Stir gently until bacon takes on color, about 5 minutes. Now add the carrot and parsnip cubes. Stir gently and let it cook for another 5 minutes. 

  4. Deglaze with white wine and let it simmer for a few minutes. Now add the broth and peas and turn the heat down and let it simmer for about 5 minutes. Add the pasta and pasta liquid and gently stir together. Let it simmer for a few minutes. Season to taste with salt and pepper. 

  5. Put your pasta in brodo to your plates, add a few spoons of ricotta and sprinkle with chopped mint. Add a drizzle of olive oil and fresh pepper. Enjoy!