Ingredients
• 14 oz (400 g) Delverde sagnette
• 11/3 cup (6 oz or 170 g) peas
• 1 slice of speck (about 1 oz or 30 g), diced
• 3 tbsps extra-virgin olive oil
• 1 shallot, minced
• 2 oz (60 g) feta (compact or semi-hald fresh cheese), crumbled salt and pepper
Preparation
• Heat the olive oil and sauté the shallot with a little water. add the peas and cook for 4 minutes over low heat. add the speck and 1 ladleful of hot water. cook for another 2-3 minutes. Bring a large pot of salted water to a boil and cook the sagnette until al dente. Drain and add to the pan with the peas and speck.
• Let them absorb the liquid from the sauce, then sprinkle over the feta. Finish with a sprinkling of pepper and serve.
Preparation time 10 minutes – cooking time 12 minutes – Level of difficulty