Pasta with peas is a quick and easy first course, originally from the Neapolitan culinary tradition. Much appreciated also in Calabria. In this version, pasta is cooked directly with peas, in order to obtain a creamy consistency.
500 g of fresh peas – 320 g of tubetti pasta
80 g of pancetta tesa – 1 white onion – EVO oil – Salt – Black pepper
In a large pot, brown the thinly sliced onion over low heat together with the diced bacon. Add the peas, season with a little salt and pepper, and cook for a minute.
Mix with a wooden spoon so that the pasta does not stick to the bottom of the pot and check if it needs more water. Adjust with salt, add a sprinkling of pepper and stir well the pasta with the seasoning. Enjoy!