Creamy Pasta and Peas
Are we full of spring? I propose a recipe with one of the many legumes characteristic of this period of awakening of nature: I'm talking about peas, which even children like so much! Let's make a hymn to spring by preparing a creamy pasta with peas and burrata!
Video of the Recipe
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Identity Card of the Recipe
- 170 KCal Calories per serving
- 280 g of pasta
- Q.b. of salt
- 2 tablespoons of extra virgin olive oil
- 100 ml of milk
- 1 sprig of parsley
- A few mint leaves
- 30 g of grated Parmesan cheese
- 80 g of mozzarella or burrata
- 150 g of peas
- Q.b. of pepper
- Casseroles with lid
- Immersion blender
- Table spoon
- Shell and clean the peas. Boil the peas in unsalted water for 10 minutes or until soft.
- Meanwhile, fill a saucepan with water and bring to a boil. Lightly salt and cook the pasta (farfalle, in this case) for the time recommended in the package (11-12 minutes).
The right idea
It is possible to replicate the recipe using any other type of pasta, even wholemeal!
- Drain the peas with the help of a slotted spoon and collect them in a beaker, taking care to set aside a spoonful for decoration. Add the milk, burrata cut into small pieces, salt, pepper, extra virgin olive oil and a mixture of aromatic herbs (eg mint and parsley). Blend the mixture until you get a cream. If necessary, add a few tablespoons of pasta cooking water.
- Season the farfalle with the cream obtained and serve immediately with grated parmesan and whole peas.
The vegan alternative
To veganize pasta, it is possible to replace burrata with vegan stracchino, parmesan cheese with grated almond cheese and cow's milk with any other type of vegetable milk.
Alice's comment - PersonalCookerAn "explosion of taste, creaminess and delight enclosed in this fabulous pasta! If you liked the recipe but want to make some changes, why not try replacing the peas with broad beans, or enrich the pasta with edible flowers?
Nutritional values and Health Comment on the recipeCreamy Pasta and Peas is a food that is part of the first courses.
It has a moderate energy intake and is mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium and high biological value.
Cholesterol is not very relevant and fibers are present in medium quantities.
The Creamy Pasta and Peas lends itself to any diet; in case of overweight it is necessary to reduce the portion.
It is contraindicated for lactose intolerance and celiac disease.
If the cheeses are made with vegetable rennet, it meets the criteria of the vegetarian diet, but not the vegan one.
The average portion is about 200g (340kcal).
The nutritional values on the side refer to 100 grams of cooked food, with mozzarella