A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.
Ingredients
- 1.3 kg peas in their pods or 350g frozen
- 4 tbsp extra virgin olive oil
- A small knob of butter or 50g pancetta or guanciale diced
- 3 large or 6 small spring onions chopped
- A celery stalk chopped
- A sprig of mint
- salt
- 1 tbsp tomato puree optional
- A Parmesan rind
- 300 g fresh egg pasta or 200g dried pasta
- Pecorino or Parmesan cheese grated
Servings:
Instructions
- If the peas are in their pods, pod them and set aside. Warm the olive oil in a large pan and fry the pancetta, onion, celery and mint with a pinch of salt, until soft and translucent. Stir in the tomato puree, if using, then add the peas, stir and cook for a few minutes.
- Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.
- Once the peas are tender, remove the mint, add another small pinch of salt and the pasta. Cook, stirring regularly, until the pasta is al dente.
- Leave to sit for a couple of minutes, stir in 2 tbsp grated cheese, taste and check for salt (it shouldn’t need it). Divide between bowls and serve, handing round more cheese for those who want it.
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