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
Cappellotti with pike fillets and vegetables
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
Bigoli with sardines
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
Lasagna
(First courses)
Let’s start with the “ragů” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragů” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Carbonara spaghetti
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
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 ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
