One of the poorest, tastiest, and most commonly made homemade soups. This recipe was loved by my paternal grandmother who often used it.
Pasta quadrucci with peas
- Preparation time: 40 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 200 gr or 7 oz of quadrucci pasta
- 450 gr or 1 lb. of fresh peas
- 50 gr or 2 oz of ham fat
- 1 onion
- 1 teaspoon of tomato purée
- Basil to taste
- Meat broth to taste
- Extra virgin olive oil to taste
- Instructions
- Chop the ham fat and the onion in small pieces.
- In a saucepan with some oil, simmer for about ten minutes.
- Add the peas and the tomato purée and continue cooking for a few minutes.
- Insert some ladles of meat broth and cook for about twenty minutes.
- Discard the pasta. When they are cooked, after about three or four minutes, put the basil leaves in the soup and serve.
Little secrets for the success of the dish:
- I suggest using small peas. Often, I pass part of the soup through a mixer to make the soup thicker and velvetier.
- The ham fat releases a unique taste that makes the soup exceptional.
- For a good meat broth look here.
