Pasta with peas is a quick and easy first course, originally from the Neapolitan culinary tradition. Much appreciated also in Calabria. In this version, pasta is cooked directly with peas, in order to obtain a creamy consistency.
500 g of fresh peas – 320 g of tubetti pasta
80 g of pancetta tesa – 1 white onion – EVO oil – Salt – Black pepper
In a large pot, brown the thinly sliced onion over low heat together with the diced bacon. Add the peas, season with a little salt and pepper, and cook for a minute. Add about 500 ml of water, enough to cook the pasta, and cook over medium heat for about 15 minutes. Once the water boils, add the pasta and bring it to cooking following the instructions on the package.
Mix with a wooden spoon so that the pasta does not stick to the bottom of the pot and check if it needs more water. Adjust with salt, add a sprinkling of pepper and stir well the pasta with the seasoning. Enjoy!
