Tubetti with peas, broad beans and fresh herbs


Tubetti pasta

240g/8.5 oz

Vegetable broth

2l/quarts

White onion

1/2, sweet

Broad beans

100g/3.5 oz, (white and sweet)

Peas

200g/7 oz, (shelled)

Fresh herbs

80g/2.8 oz

Edible flowers

Mixed aromatic, to garnish

Bring 200ml/7 fl oz of water to a boil and add salt. Add the peas and cook for 3 minutes. Drain the peas and set aside the broth.

Boil the tubetti pasta in the strained pea broth.

Sauté half a sweet onion without allowing it to colour.

Add the peas to the onion, making sure to set aside a small handful.

Moisten with a ladle of broth.

Cook for 1 minute.

Puree the mixture in a blender while adjusting for salt and pepper.

Add the remaining extra virgin olive oil.

When the pasta is cooked, add it to the sauce, keeping it away from the heat.

Stir well.

Garnish with the reserved raw peas and the broad beans.

Arrange the herbs (thyme, wild fennel, marjoram, fresh oregano, savory, chives, and mint) and the edible flowers on top.

 Serve warm and enjoy with a spoon. 


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