I’ve to share with you today this simply delicious pasta in brodo with peas and Speck recipe. It is truly yummy and I’m going to eat it all November! The original recipe idea comes from the traditional Italian recipe Pasta e fagioli. But I wanted something fresh, contemporary and easy to digest. Not to mention, this recipe has it all. A bit of Italian tradition, healthy veggies, creamy ricotta and fresh mint. It’s the dinner dish you have been waiting for all year!
I absolutely love pasta and this round anelli pasta shape is perfect for this souplike dish. If you prefer other pasta shapes make sure you use small ones like fregula, ditalini or orzo.
Try this recipe and I promise you this will be your November favourite too! Share your take on this or any other of my recipes, I would love to see your pics. Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.
Yummy anelli pasta in soup with bacon, peas, ricotta and mint
Cook anelli pasta according to package instruction al dente. Reserve 100 ml pasta cooking liquid and drain anelli when ready.
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.
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.
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.
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!