Pasta e piselli
Our pasta with peas is not only delicious and very easy to prepare, but also a feast for the senses. The juicy peas give the dish a wonderful freshness, while the al dente pasta provides the perfect bite.
Amount
servings
Ingredients list
- 400 g ditaloni rigati
- 350 g peas (frozen)
- 40 g parmesan cheese
- 1 onion
- 30 g olive oil extra virgin
- salt
- pepper
Directions
- First, bring a large pot of generously salted water to a boil.
- In the meantime, peel and finely dice the onion. Heat the olive oil in a large frying pan and sauté the diced onion for a few minutes.1 onion, 30 g olive oil extra virgin
- Then add the peas and steam briefly. Deglaze with a ladle of cooking water, season with salt and pepper to taste and simmer for about 10 minutes. Stir occasionally during this process.350 g peas
- Meanwhile, add the ditaloni to the boiling salted water and cook for about 5 minutes, or until half of the cooking time indicated on the package is reached. Then, using a slotted spoon, add directly to the pan with the peas, add another ladle of pasta water and simmer for 5 minutes. If the pasta becomes too dry, add more pasta water.400 g ditaloni rigati
- Once the pasta is cooked, add the grated parmesan and mix everything thoroughly.40 g parmesan cheese
- Season again with salt and pepper and serve immediately hot.Buon appetito!
Calories: 558kcal (28%)Carbohydrates: 90g (30%)Protein: 22g (44%)Fat: 12g (18%)Saturated fatty acids: 3g (15%)Polyunsaturated fatty acids: 2gMonounsaturated fatty acids: 6gCholesterol: 7mg (2%)
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