Half rigatoni with peas 

Pasta and peas is a true classic of Italian cuisine, but it can be enriched in many different ways. With the addition of speck and pecorino, for example, it will be particularly creamy and tasty, perfect for many occasions. Let's find out how to prepare step by step. When peas are in season, you have to take advantage of them to prepare them in many ways. Instead of the classic pasta and peas, however, you can give life to a dish even more complex, rich and creamy. 

Being fresh, peas do not require long cooking, so you can enjoy the preparation of this first even when you do not have much time. With a simple step you will get a cream to add at the end of cooking the pasta that will conquer everyone both adults and children. And here's how to cook these half rigatoni with peas, speck and pecorino. Pasta with pea and speck is a quick and easy recipe, a dinner saver that everyone will like. An ideal pasta for vegetarians, rich in flavors and aromas. 

Ingredients

450 g peas

80 g speck

60 g pecorino cheese

3 tablespoons extra virgin olive oil

250 g half rigatoni

onions to taste

white pepper to taste

Preparation

The first stage concerns the cleaning of peas. You will have to remove them from the pod and place them in a bowl. Wash them under a stream of running water. Put them to drain and then then move on to the preparation of the dish. Finely chop the onion (if you like you can make a finely chopped celery and carrot) add extra virgin olive oil and let flavor a few minutes, then add the peas cover with water and cook about 15 \ 20 minutes. It is important to taste before continuing the preparation: the times are indicative, it depends on the tastes of each one. Meanwhile, brown the speck in a non-stick pan. Take half of the cooked peas and with the help of an immersion blender mix the peas then add the grated pecorino extra virgin olive oil and pepper. Taste the cream and if necessary, adjust with salt to taste. Cook the pasta in the liquid you have previously prepared. Always keep a saucepan of hot water in case it dries out too much during cooking. When it is ready, pour the pasta into the pan with the crispy speck, add extra virgin olive oil and if you like more grated pecorino cheese. Let stand 1\2 minutes before serving the pasta.

Preservation

The half rigatoni with peas, speck and pecorino cheese should be eaten hot after their preparation.

Tip

If you do not want to brown the speck separately you can add it in chopped onion so as to avoid the passage in the pan. The shape of pasta can vary according to your taste. You can still avoid adding speck or if you want you can replace it with good diced raw prosciutto.