Servings:
4
Prep time:
5
Cooking time:
15
INGREDIENTS
- - 320 g rigatoni
- - 200 g of peas
- - 100 g of arugula
- - 100 g of grated ricotta
- - 1 clove of garlic
- - 0.50 lemon
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil the pasta in salted water
- Golden in a pan a clove of garlic 2 tablespoons of olive oil, then add the peas and let them cook for a few minutes. Add salt and pepper and continue cooking for about 10 minutes, adding, if necessary, a little water to keep the vegetables soft
- Drain the pasta, put it in cold water to stop cooking, then drain again
- Pour the peas, garlic private, in a bowl, then add the pasta, arugula and ricotta salata previously fragmented. Season with 2 tablespoons of olive oil, a squeeze of lemon and a sprinkling of pepper
