Spelt pasta with peas and cherry tomatoes
Pennotti di farro con piselli e pomodorini
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For 6 people
500 g spelt wholemeal pennotti
500 g cherry tomatoes
300 g peas (fresh or frozen)
extra virgin olive oil
salt
Cook the pennotti in boiling salted water for the time indicated on the package.
Meanwhile, cut the tomatoes in half or into four parts.
Blanch the peas for few minutes and drain.
Heat a little oil in a pan and sauté quickly peas, add the tomatoes and let them on the flame a few minutes, until they start to wilt, but they become too soft.
Add salt and stir gently.
Drain the pasta cooked al dente, toss and serve with extra virgin olive oil.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
