Subscriber OnlyRecipes

Rigatoni with smokey pea cream and white pudding

Paul Flynn's face
Paul Flynn
Sat Jun 27 2020 - 05:55
Serves: 6
Course: Main Course
Cooking Time: 0 hr 40 mins
Ingredients
  • 80g butter
  • 1 onion, peeled and sliced
  • 1 clove of garlic, peeled and sliced
  • 2 rashers of smoked streaky bacon
  • 1 sprig of rosemary or thyme
  • 350g petit pois (defrosted)
  • Salt and white pepper
  • 150mls water
  • 500g of rigatoni (penne would be fine too)
  • 1 stick of white pudding (300g), sliced
  • A little oil
  • A sprinkling of Parmesan

1 Sweat the onion, garlic, rashers and rosemary in the butter until the onions are soft and translucent, this will take 15 minutes or so.

2 Add the peas and the water and cook over a high heat for five minutes.

3 Remove the rashers and the rosemary from the pan. Season the peas, then blend till smooth.

4 Cook the pasta as per packet instructions.

5 Brush the pudding with a little oil then grill till crisp.

6 Fold the pea cream through the pasta, then season. Serve in warm bowls with the pudding on top along with the Parmesan, and a few extra herbs for prettiness, if you have them.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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