Neapolitan pasta and peas with smoked tofu

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Peas150 g
• Smoked tofu120 g
• Onion40 g
• Vegetable broth300 g
• Extra virgin olive oil1 tablespoon
• Parsley4 g
• Black pepperto taste
• Saltto taste

Contains: gluten, soy, celery,

In season: April – June

Method

1. Dice the smoked tofu into about 1 cm cubes and finely chop the onion. Heat the vegetable stock in a small pan and keep it hot.
2. Heat the oil in a saucepan over medium-high heat and fry the tofu for 5 minutes, stirring, until golden and crisp; lift it out and set aside.
3. In the same pan, over medium-low heat, soften the onion for 3–4 minutes, until translucent; add the peas and half the hot stock and cook for 8 minutes, until the peas are tender.
4. Add the short durum wheat pasta and the remaining stock and cook it like a risotto over medium heat, stirring often and adding a splash of hot water if it dries out, for the time on the packet, until al dente and coated in a thick cream: the starch from the pasta binds the liquid. Season with salt.
5. Off the heat stir in the tofu, chopped parsley and plenty of black pepper; let it rest for a minute and serve.