Tuesday 18 June 2019

Carbonara with peas, saffron and toasted pistachios

5 minutes to prepare Serves 4




When I think of simple comfort food, I think of a dish like this one.
There’s something so comforting about this pasta with creamy eggs, Parmesan cheese, and sweet pop of the peas. It takes less than 15 minutes to cook and tastes wonderful.

The original version of this dish, piselli cacio e uova, is a delight from Campania region, but today we’re going to modify it in order to incorporate pasta, and some spicy saffron powder.
Toasted pistachios will add some crunchiness and you won't believe it took such a short time!

Here's what you will need for the 4-serving recipe:

400 g pasta
200 g fresh peas
2  eggs
1 sacket saffron powder
50 g grated Parmesan cheese
10 g butter
1 sprig parsley
EVO oil
salt and pepper

  1. Braise the chopped shallot with the melted butter until golden
  2. Add peas and let them cook - covered by a lid - for 5 minutes, being careful, not to overcook them! Then, keep them aside
  3. In a hot pan, toast the pistachios in a pan with no seasoning . Then, blend them coarsely
  4. Wash and chop the parsley
  5. Boil water in a pot, add salt and once started to bubble, pour pasta. Make it cook for about 10 minutes (pleas refer to the cooking time specified on the package)
  6. Place eggs in a bowl. Add the Parmesan cheese, the saffron powder, some pasta's boiling water and mix thoroughly with a fork
  7. Drain the pasta and transfer it immediately to the pan with the peas. Add the egg and saffron mixture, some fresh parsley and toss it. Then, turn off the heat and continue stirring
  8. Top with abundant toasted pistachios...Buon appetito!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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