Sagnette with speck, peas and feta

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

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