Farfalle is an Italian pasta that looks like butterflies. They were invented in the 16th century in northern Italy, and since then they have enjoyed immense popularity and are prepared with a wide variety of sauces.
It is necessary
- - farfalle - 250 g;
- - canned peas - 400 g;
- - smoked brisket - 200 g;
- - olive oil - 4 tablespoons;
- - bacon - 100 g;
- - onion;
- - tomato paste - 3 spoons;
- - sour cream - 150 g;
- - salt and pepper;
- - green onions for decoration.
Instructions
Step 1
Peel the onion and cut into cubes. Heat 2 tablespoons of olive oil in a frying pan, fry the onion for 3 minutes over medium heat.
Step 2
We put canned peas in a colander so that the liquid glass, add it along with tomato paste to the onion, reduce the heat to a minimum, fry for another 10 minutes.
Step 3
Cut the brisket into neat cubes, add to the vegetables, simmer under the lid for 5 minutes. Pour in sour cream, pepper and salt to taste, leave to simmer for another 7 minutes. In another skillet, in the remaining olive oil (2 tablespoons), brown the bacon, cut into thin strips.
Step 4
Boil the farfalle paste according to the instructions until al dente (per tooth). We discard the pasta in a colander and combine with the prepared sauce and golden bacon.
Step 5
Serve, garnish with a small amount of green onions.
