Usuba
Ditalini Pasta with Pea Sauce and Crab
Tender pasta with creamy green pea sauce, decorated with crab meat, tomatoes and parmesan. A light and elegant dish with subtle flavor.
- Total
- 40 min
- Standard serving
- 333.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat 20 ml of olive oil in a skillet and fry the sliced onion with pancetta until golden. Add 200 g of peas and fry until the peas begin to shrivel. Remove from heat.
- 2
Step 2
Transfer the contents of the pan to a blender, blend until smooth and strain through a fine sieve. You will get a smooth pea sauce.
- 3
Step 3
Boil ditalini pasta in salted water until al dente. Drain in a colander.
- 4
Step 4
Heat 20 ml of olive oil in a frying pan and warm the remaining peas for about a minute. Add the prepared pasta and mix quickly.
- 5
Step 5
Pour the pea sauce into a deep plate, arrange the pasta on top. Garnish with crab meat, halved cherry tomatoes, and grated Parmesan. Drizzle with the remaining olive oil and, if desired, sprinkle with finely chopped chili pepper.
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