Orecchiette Farina Arsa Pasta with Peas, Carrots, and Controne Hot Pepper
Courtesy of The Ritrovo Blog
Blanch peas and cool. Set aside.
Add pasta to boiling water and cook until al dente, about 18-20 minutes. Drain slightly, leaving some cooking liquid.
Place the olive oil in a sauté pan and heat to medium. Add vegetables and pasta, sauté together. Add salt and controne pepper. Allow all ingredients to blend, taste for pepper and salt. Serve hot, topped with pecorino, if desired.
Substitute fresh chicory for the carrots and asparagus.
Another simple way to serve this pasta is to cook al dente and toss in a pan that has simmering a mixture of chopped Radici Tomato Pieces with Tuscan Giant Basil, extra virgin olive oil, sea salt, and controne hot pepper.
Or, for a Pacific Northwest inspired meal, try the pasta with poached Northwest salmon, shaved fennel, and RITROVO SELECTIONS™ Casina Rossa Fennel & Salt.