Rigatoncello with peas and tomatoes

  • Difficulty


  • 300 g0SX0028
  • 200 g shelled peas
  • 20 g Butter
  • 1 onion
  • a few leaves basil
  • salt and pepper
Rigatoncello n° 28


Rinse and drain the peas. Blanch the tomatoes then once dried, deseed and peel them; drain them in a colander for 15 minutes, dice the cubes. Chop the onion finely, place it in a pan with butter and oil and fry until soft.Add the peas, a pinch of salt and pepper and a few tablespoons of water. Simmer for 20 minutes, towards the end add a few chopped leaves of basil. Add the tomatoes and cook over a high heat for 5-6 minutes. Cook the pasta in boiling salted water, drain al dente then mix it with the vegetable sauce.