Ingredienti per 4 persons 400 gr tagliatelle
500 gr shelled peas
400 gr ripe and firm tomatoes
1 onion
1 carrot
1 bunch parsley
extra-virgin olive oil
salt, pepper
Preparazione Chop the onion and carrot and sautè them in a saucepan in a little oil; stir in the peas and allow the flavours to blend.
Plunge the tomatoes in boiling water, peel, seed and chop them, then add to the sauce. Season with salt and pepper and continue cooking, adding a little hot water from time to time.
Just before you turn off the heat, add the chopped parsley. Boil the tagliatelle in plenty of salted water, drain while they are still “al dente” and stir in half the sauce. Serve with the rest of the sauce spooned over the pasta.
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