Rice and corn flour
tubettini with peas

For: 2 people
Execution: EASY
Preparing: 20 minutes
  • 220g rice and corn flour tubettini
  • 300g peas
  • 1 spring onion
  • extravirgin olive oil
  • salt
  • pepper

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Brown the spring onion in a pot with a little oil.

Add the peas, with a pinch of salt.

When they are well browned, add a couple of glasses of water and cook for 15 minutes.

Once cooked, reduce part of the peas in cream with an immersion blender.

Put a pot with salted water on the stove and, when it has reached the boiling point, toss the tubettini, then drain them to cook.

Place the pasta and peas in a plate, complete with peas cream and a little pepper.


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