1 kg Pippies
6 rashers bacon
1 cup of peas fresh or frozen
500g rissoni cooked in salted water
4 garlic cloves crushed
2 birds eye chillis
1 bunch garlic chives finely chopped
1 punnet cherry tomatoes halved
250ml white wine
Lemon juice to taste
1 In a heavy based pan, add olive oil, chilli, and crushed garlic and slowly sweat.
2 Add Pippies and sautée for 1 minute. Add white wine and steam the pippies until open.
3 Add the rest of the ingredients until the butter has melted and season with lemon juice, salt and pepper.
The Carousel thanks Coogee Pavilian for this Pippies With Bacon Rissoni Peas & White Wine recipe!