Vegetable cous cous with fish balls
first courses from Italy
Rigatoni with pesto of peas and mint
Rigatoni with pesto of peas and mint
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Very good and colorful
preparation
step 1
Cook the peas in salted boiling water for 5 minutes, drain them and pour them under cold water to keep their green color and pour into a blender glass
step 2
Tenetene from a few spoonfuls
step 3
Add 10 mint leaves, pecorino, oil, and smooth until you get a homogenous cream. Taste and adjust salt.
step 4
Cook the pasta in already salted water, freshly cooked and seasoned with pesto and whipped peas, sprinkled with pepper and served with the remaining fresh mint