with piselli



400 g of GALLO hélices

300 g of onion, grated

250 g of frozen peas

1 litre of vegetable stock

80 g of cured sheep cheese

30 ml of olive oil

Salt and pepper


Step 1

Sauté the onion in a pan with some oil over a medium heat. When it starts to get golden add the peas and half of the stock. Cover and let it rest over a medium heat until the peas are cooked.

Step 2

Place everything in a food processor and blend until you get a smooth cream. Season to taste.

Step 3

Add the remainder of the stock and bring to the boil. Add the pasta and cook everything together for 3 minutes.

Step 4

Mix with the sheep cheese and serve.

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