Peas and ham: a classic combination especially popular with children. An easy, surefire way to create a successful meal.
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INGREDIENTS |
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Mini Farfalle Barilla |
350 |
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g |
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Fresh tomatoes |
300 |
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g |
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Peas |
100 |
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g |
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Ham |
60 |
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g |
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Onion |
10 |
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g |
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Extra-virgin olive oil |
3 |
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tablespoons |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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Peel the tomatoes, take the seeds out and dice them. |
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| 2. |
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Chop the onion, brown it in the oil, add the tomato and the diced ham and lastly the peas. Season with salt and pepper and cook for 6-7 minutes. |
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| 3. |
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Cook the Mini Farfalle in plenty of salted water, pour over the sauce and garnish with the chopped parsley.
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CHEF'S NOTE |
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To make peeling the tomatoes easier, put them briefly into boiling water.
To keep the peas green and tasty, scald them in boiling water. |
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In order to avoid pealing tomatoes, you can use cherry tomatoes. Tender and sweet, all you'll have to due is cube them.
To vary the recipe you can substitute the cooked ham with ground raw prosciutto.
This wholesome first course contains lots of vitamin B1, indispensable for the assimilation of carbohydrates and vitamin C which, thanks to their antioxidant action, contribute to a healthy body. |
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