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Rigatoni with pesto of peas and mint

ingredients

servings

4

Black pepper

to taste

Iodized salt

to taste

Fresh mint

15 leafs

Extra virgin olive oil

5 spoons

Pecorino cheese

50 grams

Rigatoni, pasta

320 grams

Pisellini, pasta

750 grams

first courses from Italy

Rigatoni with pesto of peas and mint

Rigatoni with pesto of peas and mint

vegetarian with gluten with lactose high in potassium high in phosphorus with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rigatoni with pesto of peas and mint

Very good and colorful

Rigatoni with pesto of peas and mint step 1

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

Rigatoni with pesto of peas and mint step 2

step 2

Tenetene from a few spoonfuls

Rigatoni with pesto of peas and mint step 3

step 3

Add 10 mint leaves, pecorino, oil, and smooth until you get a homogenous cream. Taste and adjust salt.

Rigatoni with pesto of peas and mint step 4

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

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