Pistones with peas

carrot and oregano

15'
low
2

Ingredients

200 g of pasta for soup

200 g of peas

30 g of celery

100 g of carrot, grated

1 tomato, skinless, seedlees and diced (200 g/piece)

A dash of oregano

1/2 litre of chicken stock

2 tablespoons (15 g) of parmesan cheese, grated

2 tablespoons (9 g) of olive oil

2 tablespoons (9 g) of olive oil

A bit of black pepper

Preparation

Step 1

Cook the pasta in abundant water with a pinch of salt, for the time indicated on the pack.

Step 2

Boil the peas in salted water. When cooked, blend half of them and sauté with the onion, celery and carrot.

Step 3

Add the tomato and cook for 5 more minutes.

Step 4

Season with salt and pepper. Add the oil, chicken stock, pasta, the remainder of the peas and the grated cheese.

Similar

Recipes
See recipe
Pistones with peas
carrot and oregano
15' low
See recipe
Hélices
with piselli
15' medium
See recipe
Pasta salad
with smoked salmon and asparagus
15' low

Similar

Recipes
See recipe
Pistones with peas
carrot and oregano
15' low
See recipe
Hélices
with piselli
15' medium
See recipe
Pasta salad
with smoked salmon and asparagus
15' low

You may

be interested in

5 benefits of pasta for athletes

Read
6 signs that you should eat more carbohydrates

Read
8 tips to cook pasta

Read
Batch cooking ideas with pasta

Read
Classification of the different types of pasta

Read