Serves 4
Ingredients:
350 Gr. Fusilli shaped pasta
100 Gr. fresh baby peas
100 Gr. fresh Fava beans, unshelled
2 Leaks
Arugola salad
2 Carrots
1 Onion
Vegetable stock
Grated Roman Pecorino cheese
Extra virgin olive oil
Salt and white pepper
Finely chop the onion and cook it gently in 3 tablespoons of olive oil until soft.
Add the peas and the Fava beans.
Season with salt and pepper and let it to cook for 15 minute over a light heat, adding a little stock when needed.
Clean the leaks and chop them in thick slices. Add to the sauce and simmer for another 10 minutes. Cook the pasta al dente and pour it into the pan with the vegetables.
Stir to combine and season to taste with salt and pepper,if needed.
Serve on a plate, covered with the rocket salad, the chopped carrots and the grated cheese.
