ALL THE ADVICE AND SUGGESTIONS FOR PREPARING A GOOD DISH OF PASTA AND PEAS
In its basic version, pasta with peas is a simple dish, also suitable for those who do not have particular culinary skills. However, it is necessary to follow some golden rules if you want to prepare it as best as possible. The first is to pay the right amount of attention to the sautéing. The traditional version with carrots, celery, and onion is always a guarantee of success, but nothing prevents you from experimenting with other combinations, for example, focusing on shallots and bacon. To give further flavor to the condiment, it can be enriched with a touch of tomato puree or concentrate; you can also choose to blend part of the peas, to make the sauce creamier. Some like to mix the pasta with a beaten egg, to be added with the heat off. The final touch for an even more delicious pasta with peas? A sprinkling of cheese and nutmeg, just before bringing it to the table. Once cooked, the pasta with peas can be kept in the fridge for about a day, closed in an airtight container. Depending on your preferences, it can be heated in a pan, or consumed cold or warm.
RAVIOLI WITH RICOTTA AND PEAS
A green and very fresh filling is the leitmotif of this delicious preparation, delicate on the palate and with a scenographic effect. Making it is simple: in a pan, melt a knob of butter together with the fresh leek and chopped parsley stems, then add half the peas and a glass of water, continuing cooking until it has completely evaporated. Blend the resulting mixture with a blender, adding ricotta, grated cheese, and chopped parsley leaves; season with salt and pepper and add breadcrumbs until you obtain a creamy but sufficiently compact mixture. The time has come to roll out the dough and prepare the ravioli as usual, using the pea cream as a filling. While the ravioli are boiled for 2-3 minutes in plenty of boiling water, simmer the remaining peas, placing them in a pan with a knob of butter, salt and a ladle of hot water. All that remains is to mix the ravioli with the peas, garnish with a sprinkling of cheese, and serve!
SHELLS WITH YOGURT, PEAS, AND CHILLI PEPPER
When aromas and liveliness blend harmoniously in the dish, they create a winning balance, just as in the case of this typically summer pasta with peas. The preparation is simple and quick: cook the Findus Primavera Peas according to the instructions on the package, leave them to cool, and, taking care to keep some of them whole, blend them with a couple of spoons of yogurt, a few leaves of basil and a pinch of pepper, adding the oil little by little until you obtain a homogeneous mixture. The shell-type pasta is cooked in plenty of salted water, drained al dente, and seasoned with the cream obtained previously. This delicious pasta with peas is ready to make its debut on the table, even better if decorated with a few whole peas and a sliced red chilli pepper.
POTATO GNOCCHI WITH PEAS, PUMPKIN, AND MUSHROOM MAGIC
Much more than a simple pasta and peas recipe, but is a real rainbow on the plate: this course does not just amaze with its riot of colors, but also with its authentic and genuine taste. To prepare it, you need to fry the chopped shallot, pour in the diced pumpkin, and let it simmer over low heat; after 4-5 minutes, add the Spring Peas and the Magia mix of Findus Mushrooms, add a few spoonfuls of vegetable broth, then continue cooking for another 7-8 minutes, slightly raising the heat. In a separate saucepan, cook the gnocchi, drain them, and transfer them to the pan, leaving them to mix with the sauce and a sprig of rosemary. It’s time to plate, sprinkling the gnocchi with a few flakes of mature cheese. Enjoy your meal!
CASARECCE WITH MEAT SAUCE AND PEAS
Peas are also a must in meat sauce. This recipe testifies to this and is also suitable for those who do not boast the skills of an expert chef. The first step is to fry the minced beef with a drizzle of oil and the Findus Sauté Mix for 3-4 minutes; subsequently, blend everything with the wine, pour in the tomato puree, a few ladles of hot water, and continue cooking for another 20 minutes. After this period, add the Findus Primavera Peas, add salt, and reduce the sauce for 5-6 minutes. In the meantime, cook the dry caserecce, drain them al dente, and mix them with the ragù, serving them with a handful of flaked cheese. And if you have leftover sauce, remember that it can be reused in a thousand ways, even for preparing baked pasta!
ORECCHIETTE WITH MONKFISH AND PEA PESTO
From meat to fish, for a pasta with peas with a strong character: the creaminess of the stracciatella and the flavor of the anchovy sauce also contribute to enhancing the firm meat of the monkfish. The preparation of this dish first requires cooking the peas, according to the instructions on the package; once ready, blend part of it with pine nuts, oil, basil, and grated cheese. In a pan, quickly sauté the monkfish cubes with a drizzle of oil and the remaining peas, then add a ladle of water and simmer everything for 4-5 minutes. Finally, cook the orecchiette al dente and transfer them to the pan, mixing them with the monkfish, the pea pesto, and the stracciatella. The chef’s touch? Serve the dish with a few drops of anchovy sauce.
