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Lemon scialatielli with cream of peas and fava beans


Simple cuisine is my cuisine, the one made with few ingredients that interact with each other. Spring is giving me my favorite vegetables and, continuing my choice to empty the pantry, I found myself in my hands a pack of lemon schialatielligift from amici who now know me well 🙂 It was easy to choose how to season them, shelling took a little longer peas and broad beans (the latter also freed of the external skin) a boring activity that if I didn't always have time reduced to a minimum I would also like, given that it takes me back twenty years when in front of the TV I helped my mother with the operation during the breaks for study.

As always, the vegetables come from the father's garden and the recipe was born with great simplicity: the vegetables just blanching, the spring onion quickly chopped and in just over half an hour our pasta dish was ready. If I look at the recipes published four years ago now I find myself more “drier” in the proposals, closer to my daily life with an even more marked attention to quality raw materials. In this case, for example, in addition to the vegetables, what makes the difference is the use of a good extra virgin oil that smells of freshly cut grass.

If you don't have my scialatielli you can use this condiment for fresh tagliatelle, they will be equally excellent!

Lemon scialatielli with cream of peas and fava beans

  • 100 g of shelled fresh peas
  • 80 g of shelled fresh broad beans
  • 1 fresh spring onion
  • 160 g of lemon schialatielli
  • 1 fresh spring onion
  • Extra virgin olive oil
  • fresh basil to taste

(for 2 people) Bring a pan of salted water to the boil. Remove the outer skin of the beans.

Blanch the peas and broad beans for 4/5 minutes, then drain them and keep them aside. Finely chop the spring onion and fry it in plenty of oil, add the peas and broad beans, leaving a couple of spoons aside. Add salt and cook for a few minutes then transfer the vegetables into the glass of the immersion blender. Pour in a little oil and blend to create a full-bodied and soft cream.

Bring a liter of water to the boil, add salt and cook the scialatielli for the time indicated on the package. Before draining them, take a ladle of cooking water and add it to the pea and broad bean cream. Drain the pasta and tip it into a large bowl, add the vegetable cream and mix to season the pasta. Divide it among plates, distribute over the broad beans and peas set aside and previously seasoned with salt and oil, a few basil leaves, a drizzle of oil and serve.

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