The pasta with bresaola and peas with saffron is a simple and quick first course to prepare, perfect for a last-minute lunch or dinner. A simple recipe, without cream and therefore light, but at the same time tasty. This first course is also perfect for getting the little ones at home to eat vegetables, thanks to the addition of saffron which makes it colorful.
For this recipe, I used bresaola cut into strips, but you can also replace it with cooked ham or another cold cut of your choice. It’s essentially a variant of the baked pasta with speck and peas, in a lighter version. After the holidays, everyone wants to bring something healthier and lighter to the table without sacrificing taste.
These trofie with peas and bresaola are just ideal and will be a great option for when you come home in the evening and don’t have much time or inclination to cook. Now let’s head to the kitchen together because the pasta with bresaola and peas with saffron will be ready in a click!
If you’re interested in other quick and light first course recipes, also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 362.20 (Kcal)
- Carbohydrates 26.95 (g) of which sugars 2.82 (g)
- Proteins 22.18 (g)
- Fat 19.06 (g) of which saturated 1.65 (g)of which unsaturated 1.17 (g)
- Fibers 2.28 (g)
- Sodium 1,674.42 (mg)
Indicative values for a portion of 314 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz trofie
- 2.8 oz bresaola (cut into strips)
- 1 cup frozen peas
- 2 tbsps extra virgin olive oil
- 3.5 oz robiola cheese
- 1 packet saffron
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Frying pan
- Colander
Steps
First, cook the trofie according to the cooking time indicated on the package. Then, cut the bresaola into strips and brown it in a pan with the oil for a few moments. Then add the frozen peas, season with salt and pepper, and cook over low heat with the lid on for about 10 minutes.
After the cooking time, remove the lid and add the cream cheese. Then pour in a couple of ladles of pasta cooking water and mix until the cheese has melted and combined with the sauce.
Now add the saffron as well and stir again with a wooden spoon until it has dissolved. Drain the pasta and toss it in the pan with the sauce for a few moments over medium heat, stirring.
The trofie with bresaola and peas with saffron are ready! Add another sprinkle of pepper if you like and serve.
Tips and variations for pasta with bresaola and peas
The trofie with bresaola and peas are best enjoyed immediately after cooking. Alternatively, you can store them in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for pasta with bresaola and peas
What can I substitute for bresaola?
You can use cooked ham or speck, or omit them for a vegetarian dish.
How can I substitute robiola cheese?
You can use another creamy cheese of your choice or even cream.
