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200 g fresh peas
2 carrots
280 g whole rigatoni pasta
100 g dehydrated soy flakes
150 ml tomato puree
1 garlic clove
1 onion
2 tablespoons of extra virgin olive oil
1 rosemary sprig
1 bay leaf
pepper
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Shell the peas, wash and boil in salted boiling water for 5 minutes, then drain.
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Pour the soy flakes in a pan with boiling salted water and boiled for 15 minutes, then drain.
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Peel and wash the carrots and cut into cubes.
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Put in a saucepan 2 tablespoons of olive oil, peeled garlic, carrots, bay leaf and rosemary: cook for a few minutes, add the tomato puree, soy flakes, salt, pepper and cook for 30 minutes.
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Towards the end of cooking add the peas and stir, cover and keep warm.
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Cook the rigatoni in abundant salted water and drain when al dente, following the cooking times indicated on the package, drain and add a few minutes in the casserole of the pea sauce before serving.
