June 9, 2019
GARDEN PEA AND TRUFFLE OIL PASTA
Oh my God, I love so much truffle, it is my only terrible weakness on the culinary bible. I can spend hundreds for just one dish (yes, it’s terrible I know). As it has a cost, I came with truffle oil but be careful, do not buy flavored truffle oil, no, no no. Buy the ones with truffles inside, the aroma and the taste is really worth it (and it is not more expensive than without truffles inside), so you know what to do know especially with this delicious recipe of asparagus and garden peas pasta!
Wine pairing : Colli di Parma Malvasia (White) from Emilia-Romagna.
GARDEN PEA AND TRUFFLE OIL PASTA
Serves 4
400 g of Casarecce pasta (or any short pasta)
1 onion finely chopped
250 g garden peas
5 cl cooking water
Truffle oil
Walnut ground
Olive oil
Cook the pasta in a large volume of boiling water for 10 minutes.
Meanwhile, in a second saucepan, cook the garden-peas in boiling water for 3 minutes.
In a skillet, fry the onions with a little bit of olive oil.
Add the garden peas in the skillet and cook for a further few minutes.
Once cooked, drain the pasta keeping a bit of cooking water.
Stir the pasta to the peas mixture.
Combine well and serve with a drizzle of truffle oil and some walnuts.
Combine well and serve with a drizzle of truffle oil and some walnuts.
Pates aux petits pois à l’huile de truffe
Pour 4 personnes
400 g de pates Casarecce (ou autres pates courtes)
1 bel oignon émincé
250 g de petits pois
5 cl d’eau de cuisson
Huile de truffe
Huile d’olive
Cerneaux de noix concasees
Cuisez les pates dans un grand volume d’eau bouillante pendant 10 minutes.
Pendant ce temps, dans une seconde casserole, cuisez les petits-pois dans de l’eau bouillante pendant 3 minutes.
Dans une poêle, faites revenir l’oignon dans un petit peu d’huile d’olive.
Ajoutez les petits-pois et poursuivez la cuisson quelques minutes en remuant bien.
Une fois cuites, drainez les pates en gardant un peu d’eau de cuisson.
Ajoutez la mixture de pois, et remuez bien le tout.
Servez en ajoutant un filet d’huile de truffe et les cerneaux de noix.
