Mary Miso - Recipes for every day - Cookbooks
300g orecchiette
200g deep frozen peas
150g green aspargus
100g cherry tomatoes
2 table spoons olive oil
1 onion, chopped
2 cloves of garlic, chopped
½ peperoncini, chopped
salt and pepper
50ml white wine
0.35g saffron
200ml vegetable stock
Cook orecchiette in salted water until al dente. Add peas 3 minutes before the end. Place 100ml of pasta water on the side.
Remove ends of the green aspargus and cut into slices. Cut cherry tomatoes into quarters.
Fry onions, garlic and peperoncini gently in hot olive oil. Add aspargus and cherry tomatoes and fry 5 minutes. Dissolve with white wine and season with salt and pepper. Add saffron, vegetable stock and pasta water. Let simmer 2 minutes. Add orecchiette and peas.
