Pasta with Peas, Tomatoes and Burrata
4tbsp – 60g EVO Oil
2/3 cup – 100g onion
2 cups – 300g peas
1/2 cup – 50g pecorino cheese
5/8 cup – 125g fresh tomatoes
1 1/4 cup – 250g rigatoni pasta
Boil the water in the pasta.
Meanwhile, fry the chopped onion and peas in a pan. Season with salt and pepper and cook for 15-10 minutes. Blend the mixture adding a few ladles of water and a few leaves of fresh basil. Obtain a smooth and tasty cream.
Cut the tomatoes into cubes, and dress them with oil, fresh basil, and a tablespoon of pecorino cheese. Adjust the salt and stir gently.
Throw in the pasta and cook it al dente.
Add the pasta to the cream of peas, add some water to the pasta if it is too dry, and sauté in a pan for a few minutes.
Serve by adding the tomato, a few pieces of coarsely chopped burrata, two or more salted anchovies and a round of oil.