The recipe for “my” quadrucci with peas is not very brothy, but as always, you can make it more comforting to your taste by increasing the amount of vegetable broth with which the egg pasta called quadrucci is cooked.
Quadrucci is a type of small pasta typically prepared in broth, and it can be paired not only with fresh and/or frozen peas but also with diced carrots, a spinach cream, diced green beans, and even legumes such as chickpeas… In short, with many vegetables in cream or small pieces, we can make a tasty soup suitable for the last cold days of early spring!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients RECIPE Quadrucci with Peas
- 7 oz peas (frozen)
- 5.3 oz bacon
- 9.9 oz quadrucci
- 1/2 onion
- as needed vegetable broth
- as needed extra virgin olive oil
- as needed salt
Tools RECIPE Quadrucci with Peas
#ADV
- High-edged Pots
- Knives
- Cutting Boards
Steps
1) In a pot, I put a couple of tablespoons of extra virgin olive oil and add the peeled and finely chopped onion.
2) As soon as the sauté is wilted, I also add the bacon and let everything brown over medium heat.
3) Now I add the peas and 2/3 glasses of vegetable broth.
4) When the peas are almost cooked, I add the quadrucci, completing the preparation of the quadrucci and pea soup.
5) Just brothy and genuine…
Bon appétit!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Instead of quadrucci, we can make this soup with a typical Romagna pasta called MANFETTINI
Recipe read here → https://blog.giallozafferano.it/asilannablu/ricetta-manfettini-o-mafrigul-romagnoli/
Annalisa says…
If you prefer, you can also add a ladle of tomato puree if you want to prepare quadrucci with peas in a red version!
