Ingredients

150 g pasta mista corta dei Campi
1 kg peas (in their pods)
500 g potatoes
1 clove garlic
1 L water
Extra-virgin olive oil
Salt and pepper

Instructions

Chop the potatoes into small pieces and lightly brown them in a large casserole with the garlic and some oil, then add the peas (which have previously been soaked and then drained). Add some freshly ground pepper and salt and taste. Add a generous amount of hot water. Cover the casserole and cook for about half an hour over medium heat, making sure that the soup does not become too dense.
After half an hour add the pasta mista corta from Gragnano and let cook, mixing from time to time. Turn off the heat before the indicated cooking time is completed (8 minutes instead of 9) and let sit for 4-5 minutes before serving with some fresh olive oil and ground pepper.

Difficulty Level: easy Appreciation: Time for preparation: 30 minutes Cooking time: 40 min. Share: 4 persons