Garganelli with sausage and peas

Ingredients

For 1 serving

• Egg pasta75 g
• Italian sausage50 g
• Peas80 g
• Onion20 g
• Parmigiano Reggiano5 g
• White wine40 ml
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

In season: April – June

Method

1. Put the pasta water on to boil. Peel and finely chop the onion; remove the skin from the sausage and crumble it.
2. Brown the sausage with the onion in a dry non-stick pan over medium heat for 5 minutes, until the sausage is golden and the onion translucent.
3. Deglaze with the white wine and let it bubble off for 1–2 minutes over high heat; add the peas, a pinch of salt and a small ladle of water, cover and cook over medium-low heat for 8 minutes, until the peas are tender.
4. Meanwhile, when the water boils, salt it and cook the garganelli for the time on the packet, until al dente.
5. Drain them, keeping a small ladle of the cooking water, and toss them in the sauce over high heat for a minute with the grated Parmigiano Reggiano and a grind of black pepper, adding a splash of cooking water until the sauce is creamy.