This is a fresh, delicate pasta dish, to be eaten preferably in spring and made using seasonal ingredients. It can be served both hot and cold according to personal taste.
In a wide-bottomed pan, brown the speck in half the oil and add the peas, complete the cooking by adding a little water. In another pan, heat the remaining oil and leave the finely chopped onion, carrot and garlic to cook, stirring from time to time. Add the tomatoes and complete the cooking, reducing all the ingredients to a pulp using a blender on high speed. Cook the pasta in boiling, salted water, drain and sauté the farfalle in the pan with the cooked peas. Dress with the blended sauce, season with salt and pepper and cream together before serving with the butter.