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Emilia

Emilia Molinari
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Recipe of Coditos Salad with Peas
Recipe

Coditos Salad with Peas

40 mins
Low
59
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This recipe can be made faster using frozen peas and canned tomato. It is so practical and easy to make that you will want to have it every day. Your friends will be happy to try it, do not hesitate.
Learn more about Emilia Molinari

Ingredients

5 portions
  • 2 cups pea
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups tomtato, tin (optional)
  • salt, and pepper to taste
  • Basil leaves, finely chopped
  • 250 elbow pastas
  • 1/2 cups parmesan cheese, grated
  • balsamic vinegars
  • olive oils

Preparation

Cook the pea, strain and reserve. In a saucepan sauté onion with olive oil until transparent, add tomatoes (optional), salt, pepper, basil and cook over low heat for 10 minutes.
Cook the pasta in boiling water with 2 tablespoons of salt for 7 to 10 minutes. Strain reserving 1 cup of the water in which we cook it.
Mix the pasta with the tomatoes, peas and the water that we reserve. Serve in bowls and sprinkle with cheese and basil.
Season with olive oil, salt, pepper and a splash of balsamic vinegar.

TIPS

Use whole wheat pasta to make the healthier version.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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