Pistones with peas

carrot and oregano



200 g of pasta for soup

200 g of peas

30 g of celery

100 g of carrot, grated

1 tomato, skinless, seedlees and diced (200 g/piece)

A dash of oregano

1/2 litre of chicken stock

2 tablespoons (15 g) of parmesan cheese, grated

2 tablespoons (9 g) of olive oil

2 tablespoons (9 g) of olive oil

A bit of black pepper


Step 1

Cook the pasta in abundant water with a pinch of salt, for the time indicated on the pack.

Step 2

Boil the peas in salted water. When cooked, blend half of them and sauté with the onion, celery and carrot.

Step 3

Add the tomato and cook for 5 more minutes.

Step 4

Season with salt and pepper. Add the oil, chicken stock, pasta, the remainder of the peas and the grated cheese.

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