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Pea velouté soup with cut vermicelli

Introduction

Dry peas are preferable for this recipe because during cooking they reduce to a cream and are sweeter than fresh peas. Moreover, as they do not have a skin around them, they are greener. Avoid cooking them on a high flame and use a saucepan with a non-stick bottom.

Method

In a non-stick aluminium saucepan brown the butter with the onion. Add the dry peas and pour on the quantity of liquor. Add the stock and proceed to cook the peas until they are creamy. With a hand blender, mix to a smooth consistency without lumps. Add the milk and the Pecorino Romano cheese, remove from the heat and season with salt and pepper. Cook the pasta separately in boiling, salted water, then drain. Serve the pea velouté soup as an accompaniment to the pasta. Season with lightly toasted sesame seeds and a drizzle of olive oil, according to taste.

Ingredients for 4 people
280 gr Vermicelli
4 dl vegetable stock
1 dl milk
60 gr butter
100 gr onions
320 gr dry peas
10 gr aromatic herbs
sesame seeds
2 cl cognac
40 gr Pecorino Romano cheese
salt
pepper

Durum wheat semolina pasta

005 Vermicelli

005 Vermicelli005 Vermicelli confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g