Pasta with Cornelios and peas

Pasta with Cornelios and peas

DOSES FOR: 4 people


  • 320g pasta twists
  • 300g peas
  • 1 red Cornelio
  • 1 yellow Cornelio
  • 1x 125g buffalo mozzarella
  • 2 spring onions
  • 200ml vegetable stock
  • 4 tablespoons extra virgin olive oil
  • salt and pepper

Good, healthy,
a first course
full of Italian


Clean the Cornelios, remove the seeds and stems, then dice them. Sautée the finely chopped spring onions over a low heat in a frying pan with a little oil; increase the heat, then add the diced Cornelios and peas. Stir in and leave for a few minutes to soak up the flavours. Add the vegetable stock (which you have heated) together with salt and pepper to taste, then leave to simmer for around 15 minutes. Cut the buffalo mozzarella into cubes and leave in a sieve to drip for a few minutes. Cook the pasta to the required texture, strain it, add it to the vegetables in the pan, add the mozzarella cubes and mix everything together. Turn up the heat and keep stirring for a few minutes until the mozzarella starts melting into the sauce. Put in a large bowl to serve.