Peas are very versatile in cooking, used as a side dish and to give richness and taste to many first courses, precious for their nutritional characteristics. Eaten whole or in the form of velvety, they are part of the culinary tradition of many cultures. For the realization of this dish I made the pasta at home, but it is obviously possible with the pasta bought with normal or even wholemeal semolina.
Time of realization: 40 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 4
For fresh pasta
250 g semolina flour
80 g water
10 g extra virgin olive oil
For the dressing
500 g peas
1 spring onion
Sale
Water to taste
Speck (to stir-fry)
Procedure for making the Mezze penne with pea cream and crispy speck
For pasta I use Philips pasta maker (preparation time 15 minutes).
For the dressing
I sauté the onion, add the peas and water to cover them (if you also want a vegetable broth, made with onion, carrot, celery, to be tastier) and season with salt. I put them in cooking over medium heat for the first 10 minutes, then over low heat for another 20. Once cooked, I blend them with a mixer (keeping three tablespoons aside, if you want to add a few whole peas)
In the meantime, I brown the speck in a non-stick pan.
Once the pasta is cooked (a few minutes the fresh one, the time indicated on the package for the packaged one) I add a little whole peas that I am going to lay on the pea cream, add the speck and enjoy your meal.
The recipe was made by Annalisa Montalbano.
