Pasta with peas is part of the Italian culinary heritage, particularly from Sicily and the Naples region. For my version, I decided to skip the pancetta and prepare a more vegetable-based dish by combining peas and radishes, using my recipe for a flavorful garlic pesto. A few slices of pink radish add a pop of color, resulting in a spring dish perfect for a family or friends' meal.
Peel and dice the onion. Heat a tablespoon of oil and sauté the onions. Add the peas, then two ladles of water. Season with salt and pepper. Let it reduce; once cooked, there should be no water left.
Wash the radishes, separating the radishes from the tops, which you will keep to make the pesto that will be the sauce for this pasta dish. In a blender, place the radish tops, pine nuts, peeled fresh garlic, salt, and pepper. Blend while adding oil until you achieve a creamy consistency.
Heat a large pot of salted water, then cook your pasta according to the manufacturer's instructions. When the pasta is cooked, drain it but keep the equivalent of a ladle of the cooking water.
To finish, mix the pasta with the peas, add a little cooking water and the chili powder until you achieve a creamy consistency. Add some radish greens pesto. Mix well. Cut a few radishes into slices. Plate the dishes: place the pasta with peas and radish pesto on the plates, and garnish with the radish slices.
0 servings
4
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