Medium difficulty – Ready in 40 min.
For the pasta: 400 g of puff flour | 4 eggs
For the dressing: 500 g of fresh peas | A chopped spring onion | A clove of garlic | A sprig of fresh parsley | Fresh basil to taste | 100 g of diced bacon | 100 g of diced ham | 2 tablespoons of extra virgin olive oil | Flour to taste | Salt to taste.
To serve: grated parmesan to taste
What we need: Pastry board, food foil, rolling pin, pan, pot
1. For the dough, we mix the flour with the eggs. Obtained a stick, let it rest wrapped in plastic wrap.
2. Then we roll the dough thinly with a rolling pin and, with the cutter wheel, we make squares. Pinch them in the center to shape the strichetti (like butterflies, Italian pasta).
3. For the dressing, fry the bacon in oil. We let out all the fat and add chopped onion, garlic, parsley and basil. We brown and add the peas. Cook them for 20 minutes, adding a spoonful of flour to form a sauce and, if necessary, a little water. When the cooking liquid begins to dry, add the cooked ham and lower the heat.
4. Cook the pasta in salted water, drain it al dente and sauté it in a pan with the sauce. If desired, we can serve it with a generous sprinkling of parmesan.