Pea Broth with Pasta (4)

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.

Pea Broth with Pasta (4)
Print Recipe
Pea Broth with Pasta (4)
Print Recipe
Instructions
  1. 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.
  2. Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.
  3. 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.
  4. 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.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.