Plat
Farfalle Pancetta & Peas Baked Casserole
45 minPour 4Nutri-Score C€€
C
45 min
45 minFarfalle Pancetta & Peas Baked Casserole
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@stanley.tucci
@stanley.tucci
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ce qu’il vous faut
Ingrédients
farfalle pasta (cooked, leftover)Céréales400 g
garlic (minced)Fruits et légumes3 morceaux
onion (chopped)Fruits et légumes1 morceau
pancetta (diced)Autres150 g
peas (frozen or fresh)Fruits et légumes150 g
béchamel sauce (ready-made or homemade)Épicerie500 ml
butter (in small pieces)Produits laitiers30 g
Parmesan (grated)Produits laitiers60 g
olive oil (for sautéing)Épicerie15 ml
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
par portion
Nutrition
583kcal
- Glucides
- 80 g
- Protéines
- 20 g
- Lipides
- 21 g
pas à pas
Préparation
- Étape 1
Sauté the aromatics and pancetta
- Heat a drizzle of olive oil in a pan over medium heat.
- Add the minced garlic, chopped onion, diced pancetta and peas.
- Sauté until the onion is soft and the pancetta is golden.
- Étape 2
Assemble the casserole
- Put the cooked farfalle pasta into a small casserole or baking dish.
- Add the sautéed garlic, onion, pancetta and peas.
- Pour in the béchamel sauce and mix everything together.
- Étape 3
Top and bake
- Dot the top with small pieces of butter.
- Sprinkle grated Parmesan over the top.
- Bake until golden and bubbling.
- Étape 4
Serve
- Let it rest a couple of minutes.
- Serve hot, any time of day.