Anellini with pea soup

  • Difficulté


  • 200 g0SX0071
  • 10 g Italian parsley
  • 200 g shelled peas
  • 1 stalk celery
  • 1 l beef stock
  • 1 clove garlic
  • 1 onion
  • grated Parmesan cheese to taste
  • salt
Anellini n° 71


Peel the garlic and the onion; clean and rinse the parsley and celery. Chop all these vegetables, toss them in a saucepan with a bit of oil and fry until softened over a low heat.After a couple of minutes add the peas, flavour for a few minutes and ladle some stock, cover and simmer for 10 minutes.Add the la pastina, remove the lid and simmer until cooked. To serve warm and with a sprinkle of parmesan cheese.