The festive period is the right one to make all types of baked pasta as in this case, the BAKED RIGATONI WITH SUPER STRINGY PEAS CREAM. Of course I used this pasta format but if you prefer another format you can easily do it, I assure you that the result will not change. This is a more delicate and quicker variant of the classic baked pasta with white or red ragù, but it is no less delicious for this! Following the same procedure explained in the recipe, we can replace the peas with other vegetables that we have in the refrigerator: zucchini, spinach or cauliflower will do just fine!
Here is the recipe
Ingredients
Tools
Steps
The first thing to do is cook the peas in a saucepan with the thinly sliced onion, extra virgin olive oil and a little water(1) . When the peas are cooked, reduce them to cream together with the cream(2). Work with the immersion robot until you obtain a smooth cream (3). In the meantime, boil the pasta(4). In the pan, pour the cream of peas and the Parmesan cheese on the base (5)
Start composing by first pouring the pasta, (6) the cream (7) the Parmesan (8), the scamorza (9), the cooked (10)
Add more pasta and parmesan(11) more scamorza and cooked(12) and finish with cream and parmesan.(13)
A few minutes before the end of cooking, add more scamorza cheese and enjoy these delicious baked rigatoni with creamed peas
Varied doses for servings