Each dish has its season! This is the key concept that chef Domenico, guest in the program "casa alice" broadcast on Sky, adopts for the creation of his dishes. Thanks to the ingredients always fresh and genuine he will be able to delight the most demanding palates.
Ingredients
80 gr of linguine, 150 gr fresh peas of which 50 gr whole and the remainders blanched and smoothies, 2 sprigs of mint and 1 julienne inside the cream, 2 cherry tomatoes cut into strips, Salt, pepper, Extra virgin olive oil
Directions
While pasta is cooking, saute a clove of garlic with olive oil. In another pan, heat a few minutes the cream of peas previously prepared by emulsifying the peas and remaining unaltered color without adding salt. Remove the garlic and add the julienne tomatoes and calamarelle. Cook for a few minutes so that the calamarelle remain soft, adding a little of cooking water.
At the end of cooking, add the pasta to the sauce and mix well.
Use as a background the pea soup in the pot.
