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Ingredients · Serves 4
- 250 grams (one box) of Sorghum Mezze Maniche Bontasana
- 300 grams fresh or frozen peas
- 1 shallot
- 1 sprig of mint
- extra virgin olive oil
- salt to taste
For the spiced breadcrumbs
- 60 grams breadcrumbs
- 10 grams tomato paste
- ½ clove garlic
- 1 sprig of basil
- 1 sprig of parsley
- 1 small chili
Put the chopped shallots, extra virgin olive oil and mint leaves in a saucepan and gently sauté until browned, add the peas and cover with boiling water, cook over high heat for 5 minutes. Drain the peas, reserving a little cooking water, cool immediately to maintain their vibrant color and blend to a smooth puree.
Cook the Mezze Maniche according to the package instructions, season and mix into the pea puree.
Divide the pea puree in four bowls, top with the pasta and generously sprinkle with the spiced breadcrumbs.
Drizzle some extra virgin olive oil into a pan, add the garlic, chilli, aromatic herbs and tomato paste, cook over very low heat until the tomato has turned dark red, then add the breadcrumbs, turn off the heat and stir carefully until the bread has absorbed all the tomato.
Spread a thin layer on a plate and remove the aromatic herb leaves, garlic and chilli.
Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA