To go with my pika-pika asparagus wraps I’m making simple pasta noodles with peas and mortadella. This is my dinner tonight.
- 100 grams spaghetti noodles
- 2 tablespoons EVOO (Extra-virgin olive oil)
- 2 cloves of garlic, sliced
- Grated parmesan cheese
- 1/2 cup frozen peas
- 100 grams mortadella (I’m using with olive flavor), cut into bite-size
- Pepper & salt to taste
- Sage leaves (No fresh sage available in the pantry so I’m using dried sage)
Direction
- Boil water in a large saucepan, add salt and cook the pasta for about 8 minutes (check package for a more specific minutes required). Plunge the peas into the pan and bring to boil for two more minutes till the peas are tender and the pasta is al dente. Drain well. Reserve some of the cooking water.
- Meanwhile, in a non-stick pan, heat 2 teaspoons of olive oil and brown the garlic. Add the mortadella slices, sage, season with some pepper and salt. Stir fry in a low fire for around 5 minutes.
- Add the drained pasta and peas into the pan. Add about 4 teaspoons from the pasta water, mix to incorporate all the flavors and cook for another 2 minutes.
- Serve with grated parmesan cheese on top.
No comments:
Post a Comment