◼ In a saucepan bring the water to a boil with a dash of
salt and a drizzle of extra virgin olive oil. When it comes to a boil, add the
pasta and also the peas (frozen). The cooking time is short, between 7 and 9
minutes. Drain the hot water with the help of a colander, rinse the pasta and
peas with cold water.
◼ In a large skillet, sauté in a little olive oil one Hokkaido
squash (of sweet- flavor and easy to
chop), cut into small dices. When tender, add the pasta and the peas so that
everything can warm up.
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