Spaghetti With Peas
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g spaghetti
- g shelled peas
- g carnesecca (cured pork belly)
- spring onion
- fresh garlic
- celery
- parsley
- olive oil
- dill
- parmesan
- salt
- pepper
Instructions
- Make a battuto of carnesecca, spring onion, fresh garlic, celery and parsley; cook in oil until it colors.
- Add the peas with chopped dill if available, season, and cook.
- Break the spaghetti short, boil in salted water, drain, mix with the peas, and serve with parmesan on the side.