Spagetti with Peas and Baby Onions Recipe

Spagetti with Peas and Baby Onions Recipe image by


Another pasta dish to tickle your fancy, remember fresh vegetables are always better but frozen ones may be easier to get!

Note: Frozen peas may be used if fresh peas are unavailable.

Step 1

Add the pasta to a large pan of rapidly boiling water and cook unitl just tender. Drain well in a colander and then return to the pan. While the pasta is cooking, trim the outer skins and ends from the baby onions, leaving only a small section of the green stem attached.

Step 2

Heat the oil in a large heavy-based deep pan. Add the chopped bacon and the trimmed onions and stir over low heat for 4 minutes, or until golden. Sprinkle the flour lightly over the top and stir for 1 minute.

Step 3

Combine the stock and wine in a jug and add them to the onion and bacon mixture; increase the heat and bring to a boil. Add the peas and cook for 5 minutes, or until the onions and peas are just tender.

Step 4

Grind the black pepper onto the sauce. Add the sauce to the pasta and toss gently to combine. Serve in warmed pasta bowls and garnish with fresh herb sprigs, if desired.

Things You'll Need

  • 500g (1 lb) spagetti or vermicelli
  • 2 bunches baby onions
  • 1tbsp olive oil
  • 4 rashers bacon, chopped
  • 2tsp plain flour
  • 1cup light chicken or vegetable stock
  • 1/2cup white wine
  • 1cup shelled fresh peas
  • freshly ground black pepper
  • fresh oregano sprigs to garnish (optional)

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