Pappardelle pasta with green
Instructions
In a large skillet, Brown the onions into rings in 4 spoonfuls of olive oil extra virgin; Add artichokes to segments, after 5 minutes the beans and after another 5 minutes the peas and chopped parsley, salt and pepper.
Let simmer for about 5 minutes, basting with a tbsp of pasta cooking water, then drain it al dente, place it into the pan of sauce and let it skip, abundantly sprinkled with grated cheese.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 100 g of fresh shelled beans
- 100 g of shelled peas
- 4 fresh onions
- 2 artichokes
- Parsley
- Roman pecorino cheese not too mature
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper