A simple recipe that I made the other day at lunch, as they were advanced from the night before the snow peas. And since nothing is better (for me) a nice plate of pasta in the vegetable kingdom.
INGREDIENTS: snow peas 5-6
rigatoni
head
peeled onion oil
dry ricotta
Clean snow peas popping up at the ends and removing the wire. Blanch for a few minutes in salted water and drain. In a sauté pan with olive oil and onion, then add the snow peas and a tablespoon of peeled. Adjust salt and cook about 15 minutes. Apart from cooking the rigatoni al dente drain and pour in the sauce. Sauté for a few minutes and Serve. Serve grated cheese after a good dry. Bon appetit!
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