Ditalini pasta with a sauce of green peas
Pasta ditalini 80 g
Peas 215 g
Olive oil 45 g
Onion 1 clove
50 g pancetta
Crab meat 35g
Parmesan cheese 10 g
Cherry tomatoes 80 g
Chili 5 g
1. In a frying pan heat up 20 grams of olive oil and fry the onion and pancetta. When they flushed, throw 200 grams of peas and as soon as the peas begin to shrivel, remove from heat. Transfer to a blender, try and rub through a fine sieve.
2. Transfer the peas in a blender, break through and rub through a fine sieve.
3. Boil the pasta until al dente state.
4. Then in the pan heat 20 grams of olive oil for a minute to warm up the remaining peas, add the pasta and stir quickly. In a deep bowl pour the sauce of peas, put the pasta in it, decorate crab, halved cherry tomatoes and grated Parmesan. Sprinkle with the remaining olive oil and, if desired, decorate with chopped chili.