Easy
4 people
30 minIngredients
250 g egg tagliatelle
100 g Grana Padano PDO Riserva over 20 months
250 g fresh peas, shelled
6 slices speck
½ white onion
2 tablespoons extra virgin olive oil
black pepper
Preparation
Boil the peas in salted water for 10 minutes, then drain and set aside.
In a non-stick pan, fry the onion in a little extra virgin olive oil until golden, then add the speck cut in strips and the peas, sauté for a few minutes over medium heat.
Cook the tagliatelle in plenty of salted water, drain and sauté over high heat for a few minutes in the pan with the speck and peas. Serve the pasta warm with grated Grana Padano Riserva and freshly ground black pepper.
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