Ingredients for 4 servings:
130 gr “ditalini” pasta
500 gr fresh green peas
80 gr ham steak cutted into little cubes
1 clove of garlic
2 tbsp of extra virgin olive oil
1 spring onion
1 leaf of laurel
2 stock cubes
Pepper
Salt
Ready in: about 45 minutes
130 gr “ditalini” pasta
500 gr fresh green peas
80 gr ham steak cutted into little cubes
1 clove of garlic
2 tbsp of extra virgin olive oil
1 spring onion
1 leaf of laurel
2 stock cubes
Pepper
Salt
Ready in: about 45 minutes
How to prepare the recipe: "Pasta with green peas":
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry gently.
Add the peas and the diced ham, stir and cook for a few minutes, then season with a pinch of salt and a little of freshly ground pepper. Mix well.
Add the bay leaf, 1 liter and a half of water, the stock cubes; cover with a lid and cook for another 25 minutes over medium heat.
Now add the “ditalini” and cook the pasta.
Remove the bay leaf, transfer to a service bowl and serve hot.
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef’s advices
Accompany with the Pinot Grigio.
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry gently.
Add the peas and the diced ham, stir and cook for a few minutes, then season with a pinch of salt and a little of freshly ground pepper. Mix well.
Add the bay leaf, 1 liter and a half of water, the stock cubes; cover with a lid and cook for another 25 minutes over medium heat.
Now add the “ditalini” and cook the pasta.
Remove the bay leaf, transfer to a service bowl and serve hot.
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef’s advices
Accompany with the Pinot Grigio.
In the picture, Pasta with green peas
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
Linguine with seafood
(First courses)
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours. Brush mussels, clean ...
(First courses)
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours. Brush mussels, clean ...
Tortellini bolognese
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
Emilian style tagliatelle
(First courses)
Make the ragů following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragů is d ...
(First courses)
Make the ragů following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragů is d ...
Pasta with green peas
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
