Drive away with green broad beans and ricotta
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Pasta and peas (mother's)
ingredients
servings
4
Shortcut pasta
320 oz
Garlic
1 wedge
Spring onions
2 unit
Peas
300 oz
Bouillon cube, classic flavour
1 unit
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
Fresh mint
6 leafs
first courses from Italy - Puglia
Pasta and peas (mother's)
Pasta and peas (mother's)
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Mother's dishes are always special! And today I propose a dish that I really recommend: Pasta and peas!
preparation
step 1
In a pan, brown a little clove of garlic with 2 extra virgin olive oil, cleaned and coarsely chopped.
step 2
Sponsale is a dialectal term that indicates porraie onions, onion bulbs that are not yet enlarged and very young, with a distinctly sweet taste.
step 3
The spousals are not to be confused with leeks or spring onions but if you really cannot recover them in your areas, replace them with them.
step 4
Add the peas and mint and mix for a few minutes.
step 5
Cover the peas flush with water by adding a classic nut.
step 6
Season with salt and pepper and cook over low heat for about 20 minutes or until the peas are cooked.
step 7
Boil the pasta in abundant salted water and drain it al dente.
step 8
Combine the pasta in the pea sauce (I would recommend the broken spaghetti as pasta), mix well and serve hot with a sprinkling of black pepper and a drizzle of extra virgin olive oil.
