Strangozzi with peas and La Madia Cacio&Pepe
Ingredients for 6 servings
- 500gr of strangozzi
- 1 jar of La Madia Cacio&Pepe
- 200gr of boiled peas
- 2 slices of toasted bread
- 1 garlic clove
- basil
- salt
- extra virgin olive oil
Heat two spoon of oil and the unpeeled garlic clove in a pan. Add the peas and La Madia Cacio&Pepe and amalgamate. Cook the pasta in abundant salted water. Blend the slices of toasted bread with a knife.
Drain and stir fry the pasta with the sauce, add two or three glasses of cooking water.
Serve with the crumbs, basil and a drizzle of oil.
Difficulty: easy – Time: 20 min
Product used: Cacio&Pepe
Strangozzi are a long pasta with a rectangular section, typical of the Folignate-Spoletino area. Their appearance is similar to that of tagliolini, but unlike these, they are thicker and without egg.
