Tagliatelle with peas (2)
Instructions
Shell the peas.
Peel the garlic and onion and tritaleli along with the bacon and parsley cleansed and washed; then FRY the chopped com half in a saucepan of butter, then add the peas, add salt and pepper, stir and simmer for 10 minutes, adding the broth a little at a time.
Cook the noodles in a large pot with boiling salted water, then drain al dente, pour onto a serving dish, toss with peas, remaining butter and the grated Parmesan and serve immediately.
Ingredients and dosing for 4 persons
- 320 g of type pasta tagliatelle all'uovo
- 800 g of shelling peas
- 2 large onions
- 1 clove of garlic
- 50 g of bacon
- 10 g of parsley
- 4 tablespoons of grana
- 1 ladle of meat broth
- 40 g of butter
- Salt
- Pepper