Pasta with Pea Cream and Cherry Tomatoes 

Today I leave you the recipe to prepare Spaghetti with pea cream and cherry tomatoes, served with a delicious and crunchy breadcrumbs flavored. A true triumph of colors and season, Spaghetti with pea cream and cherry tomatoes are a tasty first course and also appeal to the little ones.

INGREDIENTS

300 gr of spaghetti (gluten-free)

200 gr of peas already boiled

half chopped onion

1 glass of rice milk (or normal if you don't follow a vegan diet)

10 cherry tomatoes

50 grams of breadcrumbs

chopped parsley

salt and pepper

extra virgin olive oil

PROCEDURE

In a pan, brown the chopped onion with a drizzle of oil. Add the peas, milk, stir and cook for 10 minutes over low heat. Wash and dice the tomatoes and set aside. In the meantime, cook the spaghetti in boiling salted water. In another pan, pour a drizzle of oil and flavor the breadcrumbs with chopped parsley and pepper, stir occasionally. Pour the peas into a mixer and blend until you get a fluid cream (if necessary, add a ladle of cooking water.) Drain the spaghetti al dente and pour them into the pan with the pea cream and diced cherry tomatoes. Mix quickly, season with chopped parsley and serve immediately. Decorate with breadcrumbs and parsley leaves. And if you wish, add a drizzle of oil.