Pipe rigate with garden pea ricotta sauce

Name: pipe rigate with garden pea ricotta sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g pipe rigate bag of 500 g, pasta; chorizo sausage a 250 g; 2 tablespoons olive oil; 1 onion in half rings; 1 business suit garden peas extra fine (450 g, frozen); 1 bag arugula 75 g; 1 tray ricotta 250 g, fresh cheese

A tasty Italian recipe. The main course contains the following ingredients: meat, pipe rigate (bag 500 g, pasta), chorizo sausage (a 250 g), olive oil, onion (in half rings), garden peas (extra fine (450 g, frozen)), rocket (75 g), ricotta (250 g and fresh cheese).

Ingredients

Kitchen Stuff

blender

Directions

Cook the pasta according to the instructions on the package.
Uncook the chorizo and cut the sausage diagonally into thin slices.
Heat the oil in a frying pan and fry the onion and the chorizo for 5 minutes.
Remove the pasta from the pan and cook the garden peas for 3 minutes in the pasta water.
Drain the garden peas, but collect 200 ml of the cooking liquid.
Puree the garden peas with half of the rocket, half of the ricotta and the collected cooking liquid into a sauce.
Season with salt and pepper.
Spoon the pasta through the warm sauce.
Divide the chorizo-onion mixture and the rest of the ricotta over the pasta and garnish with the rest of the arugula..