Bow-tie pasta with bell peppers, pork cheek and peas
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Bow-tie pasta with bell peppers, pork cheek and peas

Ingredients

1 360g. glass jar of Valfrutta Petit Pois, picked and canned on the same day
350g. of bow-tie pasta
1 red bell pepper
4 slices of pork cheek (or same amount of bacon)
1 chive
1 small bunch of parsley 
1 small bunch of basil 
100g. of mature provolone cheese 
extra virgin olive oil
salt and pepper 

Bow-tie pasta with bell peppers, pork cheek and peas

Difficulty

easy

Preparation and cooking time

10-20 min

Suitable for

Children 6-12, Teenagers, Adults

Recipe for:

4 People

Occasion:

Dinner with friends

Prepare this recipe with:

Preparation:

1 - Sauté the sliced chive in a little oil, add the pork cheek cubes, the parsley and the bell pepper cut into strips.
2 - Cook over a low heat for around ten minutes, add the drained peas and the chopped basil. 

3 - Cook the bow-tie pasta until it is al dente, drain and place in the sauce
4 - Remove from the heat and add the grated cheese, stir and serve.

For children: advice from the Valfrutta nutritionists.

You can use mild provolone or caciotta cheese in place of the mature provolone cheese, as they are more suitable for small children. 

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