Loretta Sebastiani
Small egg pasta in stock with peas
(
Quadrucci con piselli
)
Our original home cooking
difficulty: easy
time: preparation: 15 minutes
cooking: 30 minutes
calories: (kCal)
Ingredients / Serves 4
- 300 g (10 1/2oz) frozen peas
- 1 carrot
- 2 stalks of celery
- 2 young fresh onions
- 100 ml (3 1/2oz) puréed tomatoes
- 2 tablespoons dried chives
- 2 tablespoons dried parsley
- 2 teaspoons dried bay leaves
- 125 g (4 1/2oz) small egg pasta
- 1,5 l (50 fl oz - 6 1/4 C) water
- 6 tablespoons extra virgin olive oil
- Salt
- Difficulty:
- easy recipe
- Time: preparation: 15 minutes
- How many calories in a serving?
- Calories:
XX (kcal)
-
XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
cooking: 30 minutes
Download free PDF version (164 download).
Clean, wash and chop onions, celery and carrots. Put all these vegetables, finely chopped, in a saucepan wit puréed tomatoes and aromatic herbs; pour in water and bring to the boil. When the water is boiling, add peas and cook for about 15-20 minutes, half-covered, on a medium heat, stirring now and then. At this point season to taste with salt and add pasta. Add other hot water only if necessary. Switch off the gas, let the soup rest for some minutes and serve with grated Parmesan cheese, if you like.
What's the right wine for " Small egg pasta in stock with peas "?
Our suggestion is: Valpolicella (wine from Venetia)