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Pasta in just 10 min

Pasta with pecorino and peas

Pecorino's bold, salty flavour adds character to a simple sauce; if you don't have it, Parmesan works well - just use a little less.

INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

salt and freshly ground black pepper

1 garlic clove, grated or finely chopped 1 red chilli, deseeded and finely chopped

2 tsp plain flour

2 small glass of dry white wine

150ml (5fl oz) milk

150g (5/20z) frozen peas

125g (4720z) pecorino cheese,

grated, plus extra to serve 350g (12oz) dried farfalle pasta

METHOD

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes, or until soft and translucent. Stir in the garlic and chilli and cook for a few seconds more. Stir in the flour, then add the wine, and simmer for a couple of minutes. Add the milk and stir.

2 Stir in the peas, then add the pecorino, and cook at a low simmer - do not allow to boil - for 10 minutes or until the sauce has thickened slightly. Season well with salt and pepper.

3 Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooked but still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Toss with the sauce, top with extra pecorino, and serve.
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