The quadrucci with peas are a simple and genuine soup typical of home cooking. This easy quadrucci with peas recipe is perfect for preparing a warm first course with fresh or frozen peas and pancetta.
Quadrucci are that small pasta typically prepared in broth and that we can accompany not only with fresh and/or frozen peas but also with diced carrots, a spinach purée, diced green beans or even legumes such as chickpeas.
This quadrucci soup with peas in broth is perfect for the spring months when peas are in season.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 12 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients RECIPE Quadrucci with peas
- 1 1/4 cups peas (frozen)
- 5 oz pancetta
- 10 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-sided Saucepan
- Knives
- Cutting boards
Steps
1) In a saucepan add a couple of tablespoons of extra virgin olive oil and add the onion, peeled and finely chopped.
2) As soon as the soffritto has softened add the pancetta and sauté everything over medium heat.
3) Now add the peas and 2–3 glasses of vegetable broth.
4) When the peas are almost cooked, add the quadrucci to finish preparing the quadrucci with peas soup.
5) As soon as it is brothy and wholesome…
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°
Instead of quadrucci you can make this soup with a typical Romagna pasta shape, the 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 purée if you want to prepare the quadrucci with peas in a red version!
