Pasta e Piselli | Italian Creamy Pea Pasta
(0)
20 min
Quick
Kifli Kukták
A hagyományos nápolyi Pasta e Piselli egy igazi olasz vigaszkaja: édes zsenge zöldborsó, selymes krém és sós Pecorino Romano sajt találkozása 20 perc alatt. Gyors, tápláló és lenyűgözően finom vegetáriánus tésztaétel a hétköznapokra.
Ingredients
Preparation method
Preparation and making the base
Finely chop the shallot and garlic. Heat half of the olive oil in a deep pan, then sauté the shallot and garlic over medium heat until translucent, about 2-3 minutes.
Add the tender green peas, toss, season with salt and pepper, then pour in about 200 ml of warm water or vegetable stock. Cover and simmer for 6-8 minutes until the peas are soft.
Combining pasta and finishing
Blend one-third of the cooked peas with a ladle of the cooking liquid until smooth and creamy, then pour it back into the pan with the remaining whole peas to create a silky base.
Chef's tip
For the best result, use tender, sweet frozen green peas, which retain their fresh flavour and vibrant green colour thanks to flash freezing.
For an even creamier texture, toss the hot pasta in the pan with a small knob of cold butter alongside the Pecorino before serving.
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