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Italian Spaghetti con Piselli

ingredients

serves 10
600 g spaghetti Cooked
75 g chopped onion
100 g lardons of bacon
50 ml olive oil
125 ml chicken stock
25 g tomato puree
275 g peas
salt and pepper
chopped parsley

method

1. Sweat 75 g chopped onion and 100 g lardons of bacon in 50 ml olive oil.

2. Add 125 ml chicken stock, 25 g tomato puree, 275 g peas and seasoning.

3. Cover with a lid and cook for 10 minutes.

4. Toss the cooked spaghetti in this mixture and finish with chopped parsley.

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