Pipe rigate with garden pea ricotta sauce
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).
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..
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