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    Tagliatelle with fresh peas, speck and shavings of Grana Padano Riserva

    4 people
    T230 min


    • 250 g egg tagliatelle
    • 100 g Grana Padano PDO Riserva over 20 months
    • 250 g fresh peas, shelled
    • 6 slices speck
    • ½ white onion
    • 2 tablespoons extra virgin olive oil
    • black pepper


    STEP 1

    Boil the peas in salted water for 10 minutes, then drain and set aside.

    STEP 2

    In a non-stick pan, fry the onion in a little extra virgin olive oil until golden, then add the speck cut in strips and the peas, sauté for a few minutes over medium heat.

    STEP 3

    Cook the tagliatelle in plenty of salted water, drain and sauté over high heat for a few minutes in the pan with the speck and peas. Serve the pasta warm with grated Grana Padano Riserva and freshly ground black pepper.