Amorini pasta with cuttlefish and  peas

Ingredients for 4 people

  • 500g of Amorini Leonessa pasta
  • 400g of cuttlefish already cleaned
  • 400g of peas
  • 150 ml of dry white wine
  • 40g of extra virgin olive oil
  • 1 shallot
  • chopped parsley
  • salt and pepper to taste


heat 5 tablespoons of oil in a frying pan and fry half of chopped scallion. Just starts to brown add the cuttlefish cut into strips and let cook for 3 minutes; then add the wine and let it evaporate. Finally add the peas, cover with water and continue to cook for another 20 minutes, add salt and pepper. Apart in a saucepan fry chopped shallots in the remaining oil, add the peas, cover with water and cook for 20 minutes; add salt and pepper, blend all with the minipimper or a blander. Then passes the mix through a strainer to remove the skins of the peas . Cook the pasta in salted water, drain. Add the pasta in the pan with the sauce and add the chopped parsley. Pour a ladle of peas cream on the bottom of the plate, and place the Amorini pasta in the centre. Garnish with sprig of curly parsley

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