2 cups. chopped onion
3 cloves garlic, finely chopped
250 g bacon
1/2 cup. olive oil
2 cups. purified peas (about 1 pound)
1/2 cup. chopped parsley
1 1/2 cups. water
freshly ground black pepper
500g. papardeles pasta
1 1/2 cups. Crete sour cheese or a combination of crumb slice with cream cheese or ricotta
1. Heat the oil in a pan (or deep fryer) and fry the onion and bacon and garlic for 5 minutes, until softened and browned.
Two. Add the peas, half of the parsley, salt and water. Cover with the lid and mageirefoumegia 10 minutes, until tender. 3. Boil the pasta in salt water until they are “al dente”. Drain.
4. Pour half of the sauce in a large piatelela serving, add half pasta and half the cheese and stir.
5. Pour the remaining sauce over the cheese and pasta, toss again and sprinkle with remaining parsley.
Pour freshly ground black pepper and serve immediately.