Ingredients:
1 lb Farfalle Pasta
1/3 lb Pancetta, slice and then rough cut
1/4 cup Extra Virgin Olive Oil
1/2 cup Low Salt chicken broth
1/2 cup half and half
2 large cloves of garlic, sliced thin
6-8 fresh sage leaves, chopped
1 package frozen peas
1/4 grated romano cheese
1 tsp saffron strands
1/2 tsp fresh ground black pepper
[Source: Humble Recipe]
How To Make:
1. Prepare a large pot with salted water, cook over high heat. Cook pasta until al dente.
2. Meanwhile, heat a small saucepan, add olive oil. Enter the pancetta and cook until dry. Remove and set aside temporarily.
3. Insert garlic in a saucepan, saute until wilted.
4. In a saucepan, add the chicken broth, half and half, turmeric. Stir, bring to a boil. Then reduce the heat.
5. Drain the pasta, mixed with frozen peas and then flush with water. Drain.
6. Enter the pasta and peas into the pan sauce mixture, add grated cheese. Mix well. Cook until pasta absorbs some sauce.
7. Serve pasta mixed with sage and a little sprinkling of pepper.
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