250 gr. farfalle (bow tie pasta),
1 jalapeno pepper, sliced,
5 oz. chopped pancetta - Italian bacon,
4 tablespoons extra virgin olive oil,
1/4 cup each, green peas and sweet corn,
2 cloves garlic, crushed,
1/2 chopped onion,
large pinch Italian herbs,
salt and pepper to taste.
Recipe: Bring 2 litres of salty water to a boil and boil the farfalle for 9-10 minutes for slightly al dente. In a frying pan, heat the extra virgin olive oil and saute all the vegetables with the pancetta, add 1 teaspoon of dried Italian herbs and season to taste with salt and freshly ground black pepper. Add the strained farfalle to the pan and toss. Serve the Farfalle Piccante with freshly grated Parmesan cheese on the side.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.