Today we are exploring a new recipe based on peas (in Venetian dialect ‘bisi’) which, besides being quick to prepare, is colourful, rich in nutrients and a complete meal. We recommend accompanying it with a mixed salad with nuts, seeds and some wholemeal bread.
Pasta primavera
Ingredients for 4 people:
- 320 g wholewheat pasta
- 1 medium onion
- 4 carrots
- 2 celery stalks
- 150 g fresh peas
- parsley
- 30-month grana padano in flakes
- chilli pepper
- salt
- extra-virgin olive oil
Preparation. Cut the onion and finely chop it, clean and cut the carrots into rounds and the celery into small pieces. Put a little oil in a pan and add the peas with the vegetables and a sprinkle of chilli pepper (to taste). Let it all stew on a moderate heat with the lid on until soft. Meanwhile cook the pasta. When cooked, drain the pasta and dress it with the previously prepared sauce and finely chopped fresh parsley. just before serving add some Grana Padano flakes.