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Cetona, Province of Siena, Italy
Extra virgin olive oil producer, cook, recipe writer, pop-up restaurant caterer, insiders tours

Saturday, 5 February 2011

Pasta ai split peas

Split peas are the forgotten pulse. When did you last eat pease pudding hot, or cold for that matter...? They are just so beautifully ... GREEN!

So as a change from Pasta ai fagioli, lets do pasta ai split peas
(Serves 4)
250 g Split peas, put to soak overnight
salt & pepper
good olive oil
garlic & bunch of sage
200 g pasta

You don't have to soak them overnight, but for this recipe I do. Change the water in the morning and boil for half an hour with some salt, a glug of oil, a clove of garlic and a bunch of sage. Leave to one side til you're ready for lunch. Bring the peas back to the boil (they will practically disintegrate) and throw in a handful of pasta per person. Taste for salt. Serve with a good extra virgin olive oil, some freshly ground black pepper and garlic bruschetta. Wintery good.

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