This recipe comes together so quickly. In 20 minutes or less, you will have dinner on your plate.
INGREDIENTS (SERVE 2 PPL)
180 gr pasta (I used tagliatelle)
1 cup frozen peas
1 shallot, finely diced
3 mint sprigs, leaves chopped
1/4 cup Pecorino Romano, grated plus extra to finish
Extra-virgin olive oil
Salt
Black pepper
METHOD
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente as per packet instructions.
Meanwhile, in a saucepan over low heat, add a good glug of olive oil, shallot and cook until translucid.
Add the peas, cook for 2 minutes and then add 2 ladles of pasta water.
Season.
Once the peas are softened, break some of them with a fork. This will make your sauce a little creamier.
When the pasta is ready, drain it, and pop it into the sauce along with the mint.
Toss it well until the pasta is nicely coated with the sauce.
Add the Pecorino and a cup of pasta water if needed.
Toss until the cheese is melted through and serve.
To finish, top each plate with some more freshly grated pecorino and black pepper.
Davide
