Fregula sarda with peas and roasted vegetables

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Fregula sarda with peas and roasted vegetables

For 2 people

Preparation time: 20 min, cooking time: 20 min

[ingredients title=”Ingredients”]

• 10 small carrots
• 6 small green asparagus
• Olive oil
• 1 tbsp of honey
• 200g of Sardinian pasta “Fregula sarda”
• 1 handful of frozen peas
• 100 ml light cream

[/ingredients]

PREPARATION

• Peel the carrots and cut the tails of the asparagus.
• In a pan of boiling water cook the peas for 5 minutes.
• Drain the peas and prepare the sauce by mixing the peas with the cream. Season with salt and pepper and reserve.
• Bring a pot of salted water to a boil and cook the small Sardinian pasta according to package recommendations.
• In a hot skillet, put the carrots and asparagus and add a drizzle of olive oil.
• When the vegetables are golden brown add a bottom of water in the pan and let the vegetables absorb the liquid.
• Add the honey and glaze the vegetables for a few minutes in the pan. Reserve in the hot pan.
• Drain the pasta and keep a ladle of cooking water.
• Pour the drained pasta back into the pan and stir with the pea sauce over low heat.
• Add a few spoons of cooking water.
• Arrange pasta with peas in plates with roasted vegetables.

Imprimer

Fregula sarda with peas and roasted vegetables

For 2 people Preparation time: 20 min, cooking time: 20 min

Ingrédients

• 10 small carrots
• 6 small green asparagus
• Olive oil
• 1 tbsp of honey
• 200 g of Sardinian pasta "Fregula sarda"
• 1 handful of frozen peas
• 100 ml light cream

Instructions

1. Peel the carrots and cut the tails of the asparagus.
2. In a pan of boiling water cook the peas for 5 minutes.
3. Drain the peas and prepare the sauce by mixing the peas with the cream. Season with salt and pepper and reserve.
4. Bring a pot of salted water to a boil and cook the small Sardinian pasta according to package recommendations.
5. In a hot skillet, put the carrots and asparagus and add a drizzle of olive oil.
6. When the vegetables are golden brown add a bottom of water in the pan and let the vegetables absorb the liquid.
7. Add the honey and glaze the vegetables for a few minutes in the pan. Reserve in the hot pan.
8. Drain the pasta and keep a ladle of cooking water.
9. Pour the drained pasta back into the pan and stir with the pea sauce over low heat.
10. Add a few spoons of cooking water.
11. Arrange pasta with peas in plates with roasted vegetables.