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<\/a><\/h4>\nl Switch language for recipe in French l<\/span><\/h4>\nFregula sarda with peas and roasted vegetables<\/h4>\n
For 2 people<\/p>\n
Preparation time: 20 min, cooking time: 20 min<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 10 small carrots<\/li>\n
- 6 small green asparagus<\/li>\n
- Olive oil<\/li>\n
- 1 tbsp of honey<\/li>\n
- 200g of Sardinian pasta “Fregula sarda”<\/li>\n
- 1 handful of frozen peas<\/li>\n
- 100 ml light cream<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/h4>\n\n- Peel the carrots and cut the tails of the asparagus.<\/li>\n
- In a pan of boiling water cook the peas for 5 minutes.<\/li>\n
- Drain the peas and prepare the sauce by mixing the peas with the cream. Season with salt and pepper and reserve.<\/li>\n
- Bring a pot of salted water to a boil and cook the small Sardinian pasta according to package recommendations.<\/li>\n
- In a hot skillet, put the carrots and asparagus and add a drizzle of olive oil.<\/li>\n
- When the vegetables are golden brown add a bottom of water in the pan and let the vegetables absorb the liquid.<\/li>\n
- Add the honey and glaze the vegetables for a few minutes in the pan. Reserve in the hot pan.<\/li>\n
- Drain the pasta and keep a ladle of cooking water.<\/li>\n
- Pour the drained pasta back into the pan and stir with the pea sauce over low heat.<\/li>\n
- Add a few spoons of cooking water.<\/li>\n
- Arrange pasta with peas in plates with roasted vegetables.<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n