Drive away with green broad beans and ricotta
by
3 recipes
Spring Pizzoccheri
ingredients
servings
2
Buckwheat Pizzoccheri pasta
160 grams
Garlic
1 wedge
Extra virgin olive oil
1 spoon
Spinach
80 grams
Peas, frozen
80 grams
Datterino tomatoes
10 unit
Salt
2 pinches
Pepper
1 pinch
Turmeric
1 teaspoon
Tuna in water
2 tins
first courses from Italy - Lombardia
Spring Pizzoccheri
Spring Pizzoccheri
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pizzoccheri with spinach, peas, tuna and cherry tomatoes
preparation
step 1
In a saucepan we put the water and once brought to the boil we put the pizzoccheri which will be drained al dente to finish cooking with the sauce
step 2
In a pan we put a drizzle of oil and a clove of garlic. I prefer to cut it in half and remove it almost at the end.
step 3
Add the spinach, a pinch of salt and let it dry, adding half a ladles of water in which the pizzoccheri are boiling.
step 4
In a separate small saucepan, boil the peas for 10 min, without adding salt. We will add salt to the dressing.
step 5
Add the spinach peas, a teaspoon of turmeric, a pinch of salt and pepper.
step 6
We add the drained tuna and if it is dry we add another little cooking water.
step 7
We add the cherry tomatoes and mix all the ingredients. We cover and let the cherry tomatoes release some water and turn off in order not to flake them completely.
step 8
Drain the pizzoccheri al dente, mix them with the sauce and add a little cooking water and stir.
