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300 gms. of small egg pasta (quadrucci)
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Fry
in a one tablespoon of oil a medium size onion, half stick of celery, one
clove of garlic which is then removed, and a sprig of parsley chopped.
Leave the ingredients to cook slowly and then add shelled peas and leave
for ten minutes to absorbed the flavour of the fried mixture adding some
salt and pepper. In the meanwhile, bring to boil stock and pour it over
the peas, wait a few minutes and when the stock comes to the boil again,
add egg pasta. Leave the pasta to cook and serve with a generous amount of
grated roman pecorino cheese |
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