Maccheroncini al pettine al "ragù" di primavera

Ingredients

• 350 g maccheroncini al pettine Pastificio dei Campi
• 2 medium carrots
• 2 stalks celery
• 1 onion
• 2 handfuls fresh peas
• Extra-virgin olive oil
• Salt and pepper

Instructions

Chop the onion, chop the carrot and celery into small pieces, and sauté everything with two or three teaspoons of olive oil. After the vegetables have softened, add the peas. After a few more minutes add a bit of water and cook over low heat for 15 more minutes. Taste for salt and pepper. Cook the Gragnano pasta until al dente, reserving some of the cooking water for later. Drain the pasta and add it to the vegetable sauce with the reserved cooking water. Finish the dish off with a sprinkling of grated parmesan and serve immediately.

Difficulty level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons