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Ingredients:
- 250 g Maltagliati Campofilone
- 600 g fresh or frozen peas
- 1/2 liter of milk
- 1 small red onion
- 50 g of butter
- Some peas as decoration
- broth
- salt and pepper
Preparation:
Cook a large part of the peas in the milk. Fry the rest of the peas with the chopped onion in a pan with the butter. Season with salt and pepper.
Sieve the peas in the milk. If the sieved peas are too thick, add a little broth.
Cook the Maltagliati al dente and add them to the sauce. Garnish with buttered peas.