Risotto with pesto nuts
11 recipes
Pasta with cannoli and peas
ingredients
servings
2
Pisellini, pasta
150 grams
Garlic
2 wedges
Butter
1 knob
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
3 spoons
Mezze maniche, pasta
220 grams
White wine
to taste
Grooved razor shell
500 grams
first courses from Italy - Campania
Pasta with cannoli and peas
Pasta with cannoli and peas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
for a quick and tasty dish
preparation
step 1
First let the cannolials live for a couple of days in salt water or sea to get them free from the sand.
step 2
Then put them in a saucer without water on medium flame to open them (about 5 mins) while retaining the water they release.
step 3
They extract the fruits from the shell and clean themselves by depriving them of the black bag placed at either end, and leave them momentarily in a dish.
step 4
Then we put the oil spoons, a nut of butter and garlic in a frying pan and cook for a few minutes; Then we put the peas and add the water (after filtering) our cannoliers.
step 5
Let's cook it all in low flame, and after 10/15 min (tasting the peas should be half crude) we put our cannoliums made in pieces earlier and if you want to shade with some white wine.
step 6
Allow to cook for another 5/10 minutes and our seasoning is ready. Tips: For a perfect pea cooking, you can help by adding a little water to our cannoliers at a time.
step 7
At this point put the water in a saucepan with a handful of double salt and boil, pour the dough
step 8
When our pasta is in the desired cooking, we drain it, we join it with our preparation and we pass it on. All we have to say is: Good appetite
